Blueberry muffins with a streusel topping for Mothers' Day breakfast-in-bed, a Sunday brunch, or anytime you want a treat that's not too sweet!
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Lemon zest/Orange zest||1/2 Teaspoon|
|Melted butter/Vegetable oil||1/2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||1/3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Blueberries||1 1/4 Cup (20 tbs) (fresh or frozen)|
|Rolled oats||2 Tablespoon|
|Sugar||2 Tablespoon (turbinado or brown sugar)|
|Soft butter||2 Tablespoon|
1.Preheat oven to 400F.
2.Line muffin trays with cupcake liners.
3.In a bowl, combine flour, baking powder, zest and mix well.
4.In another bowl, combine butter, milk, eggs, sugar, vanilla extract and whisk well.
5.Add flour mixture to egg mixture and mix well. Stir in blueberries and mix well.
6.Pour into muffin trays.
7.For streusel, combine oats, flour, sugar and butter in a bowl and mix well.
8.Top the muffin with little amount of oats mixture and pop into oven.
9.Bake for 17-22 minutes or until lightly browned.
10.Allow to cool completely.
11.Serve and enjoy!