Blueberry Muffins With Almond Streusel

From: nyc4me03

On Aug 15, 2009

Delicious! I followed the recipe to the T. The only variation I made to the recipe was to use bakery-style muffin tins for a larger, friendlier-looking muffin. Moist, just the right white to wheat flour ratio!

From: Neohippie

On Jul 31, 2009

These turned out really good, even though I didn't have quite enough yogurt and had to use more milk to make up the difference. I also used 1 egg instead of the egg substitute and pecans instead of almonds because that's what I had on hand. I have trouble finding muffin recipes that have some substance so I don't feel like I'm just eating a cupcake for breakfast, but also not too heavy and bland. These turned out very nice with the whole wheat flour and oatmeal in them, and just enough sugar to balance out the tart berries (Since I'm trying to cut back on my sugar, I might be able to get away with only 3/4 a cup of sugar next time, but even with the full cup I was happy that these muffins were not tooth-achingly sweet like many muffins are). Now I'm glad I made the full batch of 30 muffins and froze 24 of them. I hope they're just as good thawed out as they were fresh.

From: Chef Schellies

On Jul 6, 2006

These turned out so well. I made the recipe as written except I usually like my muffins a little thicker, so I filled the muffin cups a little more than 3/4 full and ended up with 23 muffins. I also had to bake them 2-3 minutes longer because they were thicker. I will definitely be making these again. Thanks!

From: Sharon123

On Oct 9, 2005

Mmmmmm....delicious! This was was a great way to use up my blueberries! I halved the recipe and it turned out just fine! Thank you for posting this recipe!