The Pioneer Woman Tasty Kitchen
Profile Photo

Blueberry Oatmeal- Streusel Muffins

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

15
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A crunchy oatmeal-pecan topping crowns these moist muffins, with juicy blueberries in every bite! ~Sarah

Ingredients

  • FOR THE MUFFINS:
  • 3  Large Eggs
  • ⅔ cups Honey
  • ¼ cups Safflower Oil
  • ¼ cups Butter, Softened
  • ⅓ cups Plain Yogurt
  • 1 cup Milk
  • 2-½ teaspoons Baking Powder
  • ¾ teaspoons Salt
  • 3 cups Whole Wheat Flour
  • 1-½ cup Fresh Or Frozen Blueberries (see Note*)
  • FOR THE TOPPING:
  • 1 cup Old Fashioned Rolled Oats
  • ¼ cups Chopped Pecans
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Butter, Softened
  • ¼ cups Whole Wheat Flour

Preparation

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Butternut Squash Cinnamon Swirl Bread
Profile Photo by Amanda in Breads
Sweet, sticky, cinnamon bun-like butternut squash, peanut butter and cinnamon swirl...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Intermediate


Zucchini Walnut Bread
Profile Photo by Oat&Sesame in Breads
Zucchini bread like it is supposed to be: healthy and light,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Blueberry Oatmeal Muffins
Profile Photo by Laura @ My Friend's Bakery in Breads
A great back-to-school snack packed full of antioxidant and vitamin rich...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Chocolate Donuts
Profile Photo by Lacey Baier of A Sweet Pea Chef in Breads
These baked Chocolate Doughnuts are very easy to make and include...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 18 Level: Easy


Mini Coconut Oil Chocolate Chip Muffins
Profile Photo by warmvanillasugar in Breads
Mini chocolate chip muffins made with coconut oil and pastry flour.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy