Blueberry Pumpkin Streusel Muffins
Engage your sweet tooth with you fall spirit, while enjoying these muffins.
I enjoy using things I have on hand when I get the urge to bake, and I always have a variety of goodies on hand. Decided to dig out a few things and whip up something unique.
Box of Betty Crocker Wild Blueberry Mix ~ Can use any kind, but must have wet blueberries
1/2 C Almond Milk (can use regular milk)
1/2 C Pumpkin Solid Pack
1 1/2 TBLSP Oil
Drain and set aside the blueberries. Mix above ingredients together till well blended. Fold in blueberries.
Scoop into muffin tin coated with non stick spray.
1/3 C Brown Sugar
1/4 C Oats
4 TBLSP Melted Butter
Mix topping ingredients all together, sprinkle on top of muffins.
Bake muffins at 350 degrees for 25-35 minutes or until toothpick comes out clean.
Let cool 10 minutes or so before removing from pan.
You can see how the topping got nice and carmalized on the muffins.
Perfect with or without butter as they are so moist. They have the perfect mix of pumpkin and blueberries.