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recipe_5707

Blueberry Streusel Muffins

Prep Time:
15 minutes

Cook Time:
25 minutes

Servings:
12 muffins

Prep Time:
15 minutes

Cook Time:
25 minutes

Servings:
12 muffins

Blueberry Streusel Muffins

INGREDIENTS

Blueberry Streusel Muffins

  • Topping
  • 1/3 C. (75 mL) omega 3 & fibre
  • 1/4 C. (50 mL) oats
  • 1/4 C. (50 mL) packed brown sugar
  • 1/4 tsp. (1 mL) ground Saigon cinnamon
  • 2 Tbsp. (30 mL) butter, melted
  • Muffins
  • 2 1/2 C. (625 mL) all-purpose flour
  • 1 tsp. (5 mL) baking powder
  • 1 tsp. (5 mL) baking soda
  • 1/4 tsp. (1 mL) salt
  • 1 C. (250 mL) buttermilk
  • 1 C. (250 mL) brown sugar, packed
  • 1/3 C. (75 mL) Crisco® Pure Canola Oil or Crisco® Pure Vegetable Oil
  • 1 egg
  • 1 C. (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.