Blueberry Streusel Muffins Recipe

Name: Blueberry Streusel Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: serving size: 12 muffins
Ingredients: Topping; 1/3 cup Robin Hood® Nutri Flour BlendTM Omega 3 & Fibre; ¼ cup Robin Hood Oats; ¼ cup packed brown sugar; ¼ tsp cinnamon; 2 tbsp butter, melted; Muffin; 2 ½ cups Robin Hood Nutri Flour Blend Omega-3 & Fibre; 1 tsp baking powder; 1 tsp baking soda; ¼ tsp salt; 1 cup buttermilk; 1 cup brown sugar, packed; 1/3 cup Crisco® Canola or Vegetable Oil; 1 egg; 1 cup fresh or frozen blueberries

Ingredients

Topping
1/3 cup Robin Hood® Nutri Flour BlendTM Omega 3 & Fibre
¼ cup Robin Hood Oats
¼ cup packed brown sugar
¼ tsp cinnamon
2 tbsp butter, melted
Muffin
2 ½ cups Robin Hood Nutri Flour Blend Omega-3 & Fibre
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup buttermilk
1 cup brown sugar, packed
1/3 cup Crisco® Canola or Vegetable Oil
1 egg
1 cup fresh or frozen blueberries

PREP TIME 15m	COOK TIME 25m	TOTAL TIME 40m
YIELD serving size: 12 muffins

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners.
Topping: Mix topping ingredients in a small bowl. Reserve.
Muffin: Combine flour, baking powder, baking soda and salt in a large bowl. In a separate large bowl, whisk buttermilk, brown sugar, oil and egg. Stir into dry ingredients. Stir in blueberries.
Spoon batter into prepared muffin pan. Sprinkle with reserved topping.
Bake in preheated oven for 22 to 25 minutes or until a toothpick inserted in centre of muffin comes out clean. Cool on wire cooling rack.

Desserts