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A crunchy oatmeal-pecan topping crowns these moist muffins, with juicy blueberries in every bite! ~Sarah
Preheat oven to 350 F. Put paper liners into muffin tins (recipe makes roughly 15 standard size muffins). Set tins aside.
1. For the muffins: In a large bowl beat eggs, honey, oil, butter, yogurt, and milk until smooth. Add baking powder and salt, stirring until combined. Stir in enough flour to form a just moistened batter. Gently fold in blueberries, stirring gently until combined. Fill paper-lined muffin cups just to the top.
2. For the topping: In a small bowl combine all topping ingredients, mixing until crumbly. Sprinkle evenly over muffin cups. Bake at 350 F 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Remove pans from the oven and set them on a rack. Cool muffins in the pan 5 minutes then transfer muffins to a wire cooling rack to cool 5 minutes before serving.
Yield: 15 muffins
Store in an airtight container up to 2 days.
* Note: If using frozen blueberries do not thaw.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!