Blueberry Oatmeal- Streusel Muffins

• FOR THE MUFFINS:
• 3 Large Eggs
• 2/3 cups Honey
• 1/4 cups Safflower Oil
• 1/4 cups Butter, Softened
• 1/3 cups Plain Yogurt
• 1 cup Milk
• 2-1/2 teaspoons Baking Powder
• 3/4 teaspoons Salt
• 3 cups Whole Wheat Flour
• 1-1/2 cup Fresh Or Frozen Blueberries (see Note*)
• FOR THE TOPPING:
• 1 cup Old Fashioned Rolled Oats
• 1/4 cups Chopped Pecans
• 1 Tablespoon Maple Syrup
• 1 Tablespoon Butter, Softened
• 1/4 cups Whole Wheat Flour

1. Preheat oven to 350 F. Put paper liners into muffin tins (recipe makes roughly 15 standard size muffins). Set tins aside.
2. 1. For the muffins: In a large bowl beat eggs, honey, oil, butter, yogurt, and milk until smooth. Add baking powder and salt, stirring until combined. Stir in enough flour to form a just moistened batter. Gently fold in blueberries, stirring gently until combined. Fill paper-lined muffin cups just to the top.
3. 2. For the topping: In a small bowl combine all topping ingredients, mixing until crumbly. Sprinkle evenly over muffin cups. Bake at 350 F 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Remove pans from the oven and set them on a rack. Cool muffins in the pan 5 minutes then transfer muffins to a wire cooling rack to cool 5 minutes before serving.
4. Yield: 15 muffins
5. Store in an airtight container up to 2 days.
6. * Note: If using frozen blueberries do not thaw.

muffins, eggs, honey, ubc, ubc, yogurt, milk, baking powder, salt, whole wheat flour, blueberries, oats, ubc, maple syrup, butter, ubc

Taken from tastykitchen.com/recipes/breads/blueberry-oatmeal-streusel-muffins/ (may not work)