Best Blueberry Almond Streusel Muffins Recipes

Blueberry Muffins With Almond Streusel image

Provided by Simply Chris

Time 30m

Yield 30 muffins, 15 serving(s)

Number Of Ingredients 18

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oatmeal
1 cup granulated sugar or 1 cup Splenda sugar substitute
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups plain low-fat yogurt
1/2 cup 1% low-fat milk
2 tablespoons canola oil
2 teaspoons vanilla extract
1/4 cup egg substitute
1 1/2 cups fresh blueberries
cooking spray
1/4 cup whole wheat flour
1/4 cup slivered almonds, chopped
1 tablespoon brown sugar
1 tablespoon butter or 1 tablespoon margarine, melted

Steps:

Preheat oven to 400.
Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
Make a well in center of mixture.
Combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk.
Add yogurt mixture to flour mixture.
Stir just until moist.
Gently fold in blueberries.
Spoon 2 rounded tablespoons of the batter into each of 30 muffin cups that have been coated with cooking spray.
Combine 1/4 cup whole wheat flour, almonds, brown sugar and butter (or margarine). Sprinkle evenly over batter.
bake at 400 for 15 minutes or until muffins spring back when touched dlightly in center.
Cook in pans 10 minutes on a wire rack.
remove from pans.
Serve warm or at room temperature.

Nutrition Facts : Calories 226.8, Fat 5, SaturatedFat 1.2, Cholesterol 4.4, Sodium 236.1, Carbohydrate 40.1, Fiber 2.6, Sugar 18.7, Protein 6.5

Blueberry-Almond Streusel Muffins image

Provided by SkinnyMinnie

Time 35m

Yield 16 muffins

Number Of Ingredients 13

1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons butter, cut into pieces
1/3 cup almonds, chopped
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup sugar
2 teaspoons lemon zest
1 1/2 cups fresh blueberries
2 large eggs, lightly beaten
1/2 cup milk
1/2 cup butter, melted and cooled

Steps:

Heat oven to 400ºF.
Combine 1/4 cup flour and 1/4 cup sugar in a medium bowl.
Cut in 2 Tbs butter until mixture is crumbly, then stir in chopped almonds and set aside.
Combine 2 cups flour, baking powder, salt, sugar, and lemon zest in a large bowl.
Add the blueberries and toss gently to combine.
Make a well in the center of the flour mixture.
Combine the eggs, milk and 1/2 cup melted and cooled butter.
Pour into the center of the well and stir just until dry ingredients are moistened.
Spoon batter into greased muffin pans, filling 2/3 full.
Sprinkle evenly with almond mixture.
Bake for 15-20 min or until muffins are golden.
Remove from pans immediately.