Aunt Kay's Blueberry Streusel Muffins Recipe
Ingredients
| Packed brown sugar | 1⁄2 Cup (8 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Chopped pecans/Walnuts | 1⁄4 Cup (4 tbs) | |
| Rolled oats | 1 Cup (16 tbs) | |
| Orange juice | 1 Cup (16 tbs) | |
| Flour | 3 Cup (48 tbs) | |
| Salt | 1 Teaspoon | |
| Baking soda | 1⁄2 Teaspoon | |
| Baking powder | 4 Teaspoon | |
| Vegetable oil | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 3 , beaten | |
| Blueberries | 3 Cup (48 tbs) (Fresh Or Frozen) |
Nutrition Facts
Serving size: Complete recipe
Calories 5870 Calories from Fat 2387
% Daily Value*
Total Fat 271 g417.6%
Saturated Fat 37.3 g186.3%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 4457.1 mg185.7%
Total Carbohydrates 795 g265%
Dietary Fiber 41.4 g165.6%
Sugars 380.9 g
Protein 86 g172.3%
Vitamin A 29.9% Vitamin C 279.3%
Calcium 188.8% Iron 177.7%
*Based on a 2000 Calorie diet
Directions
Combine the rolled oats and orange juice in another small bowl and let stand for at least 10 minutes.
Sift the flour, salt, baking soda and baking powder into a large bowl.
Stir in the vegetable oil and sugar.
Stir in the eggs and the rolled oats mixture.
Add the blueberries, stirring gently to keep them whole.
Spoon the batter into 24 to 36 greased or paper-lined muffin cups.
Sprinkle the brown sugar mixture over the top.
Bake at 400 degrees for 15 minutes or until muffins test done.
The muffins do not freeze well, but they will keep for several days if covered with foil.
Note: If you use frozen blueberries, reduce the amount of orange juice by 3 tablespoons.
Chef
