I’m still on a mission to use up the fresh-frozen blueberries from last summer. I’ve been tossing them in pancakes, making blueberry syrup, even eating them fresh out of the freezer. Now, if you’re like my sister and blueberries just aren.t your cup of tea, by all means you can substitute the blueberries for other mix-ins like chopped apples, strawberries, pecans, walnuts, oats, dried cranberries, plums etc. Go crazy, people. You can’t really go wrong with these Blueberry Muffins with Oat Streusel Crumb Topping.
INGREDIENTS:
Blueberry Muffins
3 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
8 tsp unsalted butter, melted
3 eggs
3/4 cup milk
1/2 tbsp almond extract
2 1/2 cups blueberries (fresh or frozen – I used frozen)
Pinch of flourOat Streusel Topping
8 tsp unsalted butter, melted and cooled (or margarine as is)
3 tbsp sugar
3 tbsp brown sugar
2/3 cups oats
1/4 cup flour
DIRECTIONS:
1. Preheat oven to 350 degrees. Line muffin tin with paper liners. In a small bowl, mix streusel topping ingredients until well combined. Set aside.
2. In a separate bowl, mix together butter, eggs, milk, and almond extract. Add in flour, sugar, baking powder, salt and cinnamon. Mix until just combined. Do not over mix.
3. Toss blueberries in a pinch of flour until evenly coated. Gently fold blueberries into batter.
4. Divide batter into muffin tins. Top with oat streusel and bake for 25-30 minutes or until toothpick comes out clean from the center. Remove from oven and let cool in pan for 5 minutes. ENJOY!
[Yields about 2 dozen muffins]
