Blueberry Streusel Muffins

Ingredients

    Topping:

    8 oz (1 cup) butter, softened

    8 1/2 oz (2 cups) whole wheat flour

    8 oz (2 cups) instant oatmeal

    7 oz (1 cup) light brown sugar, packed

    2 tsp ground cinnamon

    Muffins:

    5 lb (full box) Krusteaz Professional® All Purpose Muffin Mix 734-0120

    50 oz (6 1/4 cups) buttermilk

    22 oz (3 3/4 cups) fresh or frozen blueberries

 

Yield

68, 2 oz muffins

Method

    1. For topping, place butter, flour, oatmeal, brown sugar and cinnamon in small mixing bowl. Mix until crumbly. Set aside.

    2. For muffins, place buttermilk and Krusteaz Professional All Purpose Muffin Mix in a separate mixer bowl.

    3. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Continue to mix on low speed 30 seconds.

    4. Gently fold blueberries into batter. Do not overmix. Using #20 scoop, fill prepared muffin pans.

    5. Sprinkle 1 rounded tablespoon topping over each muffin.

    6. For convection oven, bake at 300°F 16-18 minutes; for standard oven, bake at 350°F 18-20 minutes.

 

WHEAT