"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Blueberry Streusel Muffins Recipe

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This recipe for Blueberry Streusel Muffins, by , is from Our Family Cookbook Christmas 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy & Will Lee
Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. pecan halves
1/4 c. firmly packed brown sugar
1 T. all-purpose flour
2 T. butter
1/2 c. uncooked regular oats
2 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tsp. grated lemon rind
1 1/4 c. fresh or frozen blueberries
1 large egg, lightly beaten
3/4 c. buttermilk
1/4 c. oil

Directions:
Directions:
Chop pecans and place in a small mixing bowl. Add brown sugar and 1 T. flour, mix well. Add butter and stir until mixture is crumbly. Stir in oats and set aside.

Combine 2 c. flour and sugar through lemon rind in a large bowl; add blueberries, tossing. Make a well in the center of the mixture.

Combine egg, buttermilk and oil; add to flour mixture, stirring until just moist. Spoon batter into greased muffin pans, filling 2/3 full; sprinkle with oat mixture.

Bake at 400 for 15-20 minutes or until golden. Remove from pans immediately and allow to cool on wire racks.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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