Aunt Kay's Blueberry Streusel Muffins Recipe
An empty belly is a great cook and Aunt Kay's Blueberry Streusel Muffins is a great way to fill it. Fruits is the primary ingredient in Aunt Kay's Blueberry Streusel Muffins. A yummy Dessert dish that I recommend to my friends is this recipe of Aunt Kay's Blueberry Streusel Muffins. You will definitely come back and thank me for sharing this Aunt Kay's Blueberry Streusel Muffins recipe.
Ingredients
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans or walnuts
1 cup rolled oats
1 cup orange juice
3 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
4 teaspoons baking powder
1 cup vegetable oil
1 cup sugar
3 eggs, beaten
3 cups blueberries, fresh or frozen
Directions
Place the brown sugar, cinnamon and pecans in a small bowl.
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.
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.
