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Blueberry Oat Streusel Muffins

Healthycooking's picture
Ingredients
  Regular oats 1⁄3 Cup (5.33 tbs) (Uncooked)
  Brown sugar 3 Tablespoon
  All purpose flour 1 Tablespoon
  Reduced-calorie margarine 1 Tablespoon
  Chopped almonds 2 Tablespoon
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Grated lemon rind 2 Teaspoon
  Blueberries 1 1⁄2 Cup (24 tbs), thawed (Fresh Or Frozen)
  Nonfat buttermilk 3⁄4 Cup (12 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Egg 1 , lightly beaten
  Vegetable cooking spray 1
Directions

Position knife blade in food processor bowl.
Add first 3 ingredients; process 5 seconds or until mixture resembles fine meal.
Add margarine, and pulse 5 times or until mixture resembles coarse meal.
Transfer to a small bowl, and stir in chopped almonds.
Set aside.
Combine 2 cups flour and next 5 ingredients in a large bowl.
Add blueberries; toss gently to combine.
Make a well in center of mixture.
Combine buttermilk, oil, and egg; add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Sprinkle evenly with oat mixture.
Bake at 400° for 15 to 20 minutes or until muffins are golden.
Remove from pans immediately.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Course: 
Breakfast
Method: 
Baked
Restriction: 
Vegan, Vegetarian
Ingredient: 
Oat

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