Blueberry Streusal Muffins Recipe

• 1/4 c. Granulated sugar
• 3 tsp Cinnamon
• 1/3 c. Walnuts, finely minced
• 1 c. Rolled oats
• 1 1/4 c. Skim lowfat milk
• 2 Tbsp. White vinegar
• 1 1/2 c. All-purpose flour
• 1 c. Brown sugar
• 1 1/2 tsp Baking pwdr
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1 x Egg, beaten
• 1/3 c. Melted butter or possibly margarine
• 1 c. Blueberries(fresh or possibly frzn)

1. Preheat oven to 375F (190C).
2. To make streusal topping, stir granulated sugar with cinnamon and walnuts ina small mixxing bowl.
3. Set aside.
4. To make muffins, combine oats, lowfat milk and vinegar in a medium-sized mixing bowl.
5. Stir briefly, then let soak while continuing with recipe, about 10 mins.
6. Grease 12 muffin c. or possibly coat with cooking spray.
7. Measure flour, brown sugar, baking pwdr, baking soda and salt into a large mixing bowl.
8. Stir with a fork till mixed, then make a well in centre.
9. Beat egg and melted butter into oat mix.
10. Then, pour into flour mix, stirring just till combined.
11. Gently stir in blueberries with a folding motion till proportionately mixed.
12. Immediately spoon batter into muffin c.. Sprinkle top of each muffin with about 2 tsp.
13. streusal topping.
14. Bake in centre of 375F (190C)
15. oven till a cake tester inserted into center of a muffin comes out clean, about 20 to 25 min if using fresh berries, or possibly 25 to 30 min if using frzn berries.
16. Remove muffins from oven and let stand for 5 min.
17. Then turn muffins out onto a cooling rack.
18. Store muffins in a sealed bag at room temperature for up to 2 days.
19. For longer storage, chill, or possibly preferably freeze.
20. Prep time: 15mins
21. Baking Time: 20mins

sugar, cinnamon, walnuts, rolled oats, milk, white vinegar, allpurpose, brown sugar, baking pwdr, baking soda, salt, egg, butter

Taken from cookeatshare.com/recipes/blueberry-streusal-muffins-88390 (may not work)