Blueberry Streusel Muffins | Recipes

Blueberry Streusel Muffins

(22) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins
Freezing:excellent

These Blueberry Streusel Muffins will have you getting out of bed with some extra goodness.

Ingredients

Topping

1/3 cup 75 mL Robin Hood® Nutri Flour BlendTM Omega 3 & Fibre
¼ cup 50 mL Robin Hood Oats
¼ cup 50 mL packed brown sugar
¼ tsp 1 mL cinnamon
2 tbsp 30 mL butter, melted

Muffin

2 ½ cups 625 mL Robin Hood Nutri Flour Blend Omega-3 & Fibre
1 tsp 5 mL baking powder
1 tsp 5 mL baking soda
¼ tsp 1 mL salt
1 cup 250 mL buttermilk
1 cup 250 mL brown sugar, packed
1/3 cup 75 mL Crisco® Canola or Vegetable Oil
1 egg
1 cup 250 mL fresh or frozen blueberries

Directions

  1. Preheat oven to 375°F (190°C).  Grease a 12-cup muffin pan or line with paper liners.
  2. Topping: Mix topping ingredients in a small bowl. Reserve.
  3. Muffin: Combine flour, baking powder, baking soda and salt in a large bowl.  In a separate large bowl, whisk buttermilk, brown sugar, oil and egg. Stir into dry ingredients. Stir in blueberries.
  4. Spoon batter into prepared muffin pan. Sprinkle with reserved topping.
  5. Bake in preheated oven for 22 to 25 minutes or until a toothpick inserted in centre of muffin comes out clean. Cool on wire cooling rack.

Tips

  • Use an ice cream scoop to place batter evenly into muffin pan.
  • If using frozen blueberries do not defrost. Use them directly from the freezer.
  • Liven up your morning and enjoy these yummy muffins with a cup of Folgers® Gourmet SupremeTM Coffee.

SUGAR IN THE RAW® is a trademark of Cumberland Packing Corp., used under license.

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