Ingredients for Blueberry Streusel Muffins
- 1/2 cup slivered almonds
- 1/2 cup packed brown sugar
- 2 cups 3 tablespoons all-purpose flour
- 1/4 cup cold butter
- 1/4 cup rolled oats
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon grated fresh lemon rind
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 1/2 cups fresh blueberries
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How to Make Blueberry Streusel Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Make the streusel topping: In a food processor, pulse almonds 2-3 times until chopped. Add brown sugar and 1 tablespoon flour; process for 5 seconds. Add cold butter, pulsing 5-6 times until the mixture is crumbly. Stir in rolled oats. Set aside.
- In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, egg, and granulated sugar.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- In a small bowl, toss blueberries with 2 tablespoons of flour to prevent them from sinking to the bottom.
- Gently fold the blueberries into the batter.
- Spoon the batter into the prepared muffin cups, filling them about two-thirds full.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
62g
Fat
11g
Carbs
12g
