Are you ready to indulge in the ultimate breakfast treat that combines wholesome goodness with a delightful crunch? Look no further than these irresistible Blueberry Oatmeal Muffins with Pecan Streusel! Bursting with juicy blueberries and topped with a buttery pecan streusel, these muffins are not only a delicious way to start your day but also a perfect snack for any time. With just 35 minutes from prep to plate, you’ll be amazed at how easy it is to create these bakery-worthy delights right in your own kitchen. Get ready to impress your family and friends with this mouthwatering recipe that will have everyone coming back for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup rolled oats
- 1 cup milk
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar (for streusel)
- 1/4 cup flour (for streusel)
- 1/4 cup butter (for streusel)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a medium mixing bowl, combine rolled oats and milk. Let the mixture sit for 10 minutes to allow oats to soften and absorb the liquid.
- In a separate large mixing bowl, whisk together brown sugar, vegetable oil, egg, and vanilla extract until well combined and smooth.
- Add the soaked oat mixture to the wet ingredients and stir until thoroughly incorporated.
- In another bowl, sift together all-purpose flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
- Carefully fold in fresh blueberries, distributing them evenly throughout the batter.
- For the streusel topping, combine granulated sugar, flour, and cold butter in a small bowl. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Stir in chopped pecans.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the pecan streusel generously over the top of each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Soaking the Oats: Allowing the rolled oats to soak in milk for 10 minutes not only softens them but also enhances the overall texture of the muffins. This step is crucial for achieving that moist and hearty bite!
- Don’t Overmix: When combining the dry ingredients with the wet mixture, remember to fold gently. Overmixing can lead to dense muffins, so stir just until you see no dry flour.
- Fresh Blueberries: For the best flavor and texture, use fresh blueberries. If using frozen, make sure to add them straight from the freezer to avoid excess moisture in the batter.
- Customize Your Streusel: Feel free to experiment with the streusel topping! You can add spices like cinnamon or nutmeg for extra warmth, or swap pecans for walnuts or almonds to suit your taste.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the recommended baking time. They’re done when a toothpick inserted in the center comes out clean.
- Storage: To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. You can also freeze them for longer storage—just reheat them in the microwave or oven for a quick treat!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 14g
Saturated Fat: g
Cholesterol: 25mg
