Streusel-Topped Blueberry Muffins

Blueberry Muffins

Blueberry MuffinsThese Streusel-Topped Blueberry Muffins are perfect for Sunday morning.

Streusel-Topped Blueberry Muffins
Yields 24
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Muffins
  1. 21⁄2 cups all-purpose flour
  2. 1 cup sugar
  3. 1 tablespoon baking powder
  4. 1 teaspoon salt
  5. 11⁄2 cups whole buttermilk
  6. 1⁄2 cup canola oil
  7. 2 large eggs, lightly beaten
  8. 1 teaspoon orange zest
  9. 1 teaspoon vanilla extract
  10. 2 cups fresh blueberries
Topping
  1. 6 tablespoons unsalted butter, melted
  2. 3⁄4 cup all-purpose flour
  3. 3⁄4 cup firmly packed light brown sugar
  4. 1⁄2 cup old-fashioned oats
  5. 1⁄4 teaspoon ground cinnamon
  6. 1⁄2 teaspoon kosher salt
  7. 1⁄4 teaspoon orange zest
Instructions
  1. Preheat oven to 425°. Line 24 muffin cups with paper liners; spray with nonstick cooking spray. Set aside.
  2. For muffins: In a large bowl, stir together flour, sugar, baking powder, and salt. In a medium bowl, stir together buttermilk, canola oil, eggs, orange zest, and vanilla. Add buttermilk mixture to flour mixture, stirring just until combined. Stir in blueberries. Divide batter evenly among prepared muffin cups.
  3. For topping: In a small bowl, combine melted butter, flour, brown sugar, oats, cinnamon, salt, and orange zest with your fingers until crumbly. Sprinkle topping evenly over batter-filled cups.
  4. Bake until a wooden toothpick inserted in center comes out clean, 15 to 17 minutes. Remove from pans, and let cool completely on wire racks.
Taste of the South https://tasteofthesouthmagazine.com/

 Find more great recipes like this one in Taste of the South’s March/April 2017 issue!

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