These Blueberry Streusel Muffins will get you rave reviews! Easy to make and absolutely delicious!
You can save money by making your own “treats” and these are definitely a treat! Great for breakfast, snack or even dessert for that matter. Making your own was never such a sweet deal.
1/2 Cup Flour
1/2 Cup Oats
3/4 Cup Brown Sugar
1/3 Cup Butter, softened
1 Teaspoon Nutmeg
1 Teaspoon Cinnamon
Mix flour, oats, flour, nutmeg, cinnamon together. Cut butter into the mixture until well combined and crumbly looking.
1/2 Cup Butter
1 Cup Sugar
2 Large Eggs
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Vanilla
2 Cups King Arthur All Purpose Flour
2 1/2 Cups Blueberries
Preheat oven to 375 degrees. Spray muffin pan with nonstick spray.
Mix dry ingredients, flour, salt, baking powder, set to the side
With a mixer, cream together butter and sugar, add in eggs and combine thoroughly. Add in Vanilla and mix thoroughly again. Alternately add flour mixture and milk, combine by hand after each addition. Add in blueberries. If your blueberries are frozen they do not need to be defrosted.
*I have used my Rachel Ray muffin tin for this, it is nonstick and everything just slides right out of it. If you don’t have a non stick pan be sure to grease it well so your muffins will come out of the pan when done.
Fill muffin tin with batter and spoon on Streusel topping . Bake at 375 for 30 minutes. Let cool in pan for ten minutes and then remove from pan to a cooling rack.
Be prepared to make these often! They are delicious.
You can freeze muffin dough, just spoon into muffin cups in a muffin tin and freeze. Once they are frozen just move them to a resealable freezer bag. Do not add the streusel topping until you bake them. You do not have to defrost, just pop them in the oven according to your recipes directions, you will need to cook them about five minutes longer.