Blueberry Oat Streusel Muffins

Oxmoor House

14 muffins.


+ Add To Shopping List
1/3 cup regular oats, uncooked
3 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon reduced-calorie margarine
2 tablespoons chopped almonds
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
2 teaspoons grated lemon rind
1 1/2 cups fresh or frozen blueberries, thawed
3/4 cup nonfat buttermilk
1/4 cup vegetable oil
1 egg, lightly beaten
Vegetable cooking spray


Cook: 20 Minutes

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.

Created date

August 2009

Nutritional Information

Calories 177
Caloriesfromfat 31 %
Fat 6 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.5 g
Carbohydrate 27.9 g
Fiber 0.0 g
Cholesterol 16 mg
Iron 0.0 mg
Sodium 128 mg
Calcium 0.0 mg