Blueberry Oats Streusel Muffin

I always love muffins with streusel topping simply because for it's crunch and enhanced taste. It's s pretty sight when dish out on dessert table and an attentation grabber of course. That's explaint my recepi for blueberry oats streusel muffin. The girls love the crispy and crunchy streusel topping on the bed of soft and moist blueberry muffin. The sweet and tart berry burst with flavor and goes well with the sweet topping. You may skip pastry flour and opt for all purpose flour for the recepi (just replace the amount of pastry flout with all purpose flour) but i do believe the soft & crumbly texture comes from the pastry flour. The muffin stays good for 2-3 days in an airtight container.


Ingredients

2/3 cups all purpose flour
2/3 cups pastry flour
1 cup granulated white sugar
3/4 cup buttermilk,room temperature
2 eggs,room temperature
1 tbsp baking powder
1 tsp vanilla extract
3/4 cup old fashion oats
1 1/2 cups fresh

blueberries
1/2 tsp salt
1/4 cup canola oil

For Streusel Topping

1/4 cup old fashion oats
1/4 cup all purpose flour
1/4 cup brown sugar
1/4 chopped pecans
1/4 cup butter,room temperature
1 tsp cinnamon powder

Methods

Preheat oven at 375'F or 180'C and line muffin tin with muffin case

In a large bowl, combine all purpose flour,pastry flour,salt,sugar and baking powder. Whisk till combine and make a well in the center

In another bowl, whisk together buttermilk,canola oil,eggs and vanilla extract.

Add the wet ingredients into the dry ingredients and mix till combined. Do not over mixed. Fold in the blueberries.

In a bowl mix all the ingredients listed under "For Streusel Topping"

Using an ice cream scoop. Drop the batter into prepared muffin tin fill 3/4 full.

Top with 1 tablespoon of the topping and pat slightly for the topping to stay intact while baking

Bake for 18-22 minutes till golden. Cool on the baking tin for 5 minutes and transfer to a wire rack to cool completely