blueberry maple oatmeal muffins w/ pecan streussel

Top of the muffin to ya! All the Seinfeld fans know that I'm not just being whitty when I say that, but quoting the wonderful Elaine Bennice. Pretty sure Elaine wouldn't have tried to give the bottoms of these muffins to the homeless - she would have eaten them right along with their tops! When I saw this recipe I thought they sounded good. Good enough to wake up earlier than normal and make them before I went to work yesterday (only food could get me out of bed before I absolutely HAD to)! This recipe is killer and I'm pretty sure I'll be making it for many breakfasts in the future.

Blueberry Maple Oatmeal Muffins w/ Pecan Streussel

From the Closet Cook

Ingredients

-batter-

1/2 c. brown sugar

1/4 c. maple syrup

3/4 c. vanilla yogurt

1 over ripe banana

1/4 c. butter, melted

1 egg

1 c. all purpose flour

3/4 c. whole wheat flour

2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cinnamon

1/4 tsp. salt

1 c. blueberries (fresh or frozen)

-streussel-

1/4 c. pecans

1/4 c. all purpose flour

pinch cinnamon

1/4 c. brown sugar

2 Tbsp. butter, melted

Directions

1. Mix brown sugar, syrup, yogurt, banana, butter, egg, & rolled oats in a bowl & let sit 10 minutes.

2. Mix flours, baking powder, baking soda, cinnamon & salt in a bowl.

3. Mix wet & dry ingredients along w/ berries until just mixed.

4. Spoon mixture into greased muffin pan.

5. Mix pecans, flour, cinnamon, brown sugar, & butter until crumbs are formed.

6. Spoon streussel onto muffins.

7. Bake @ 375 degrees ~ 20 minutes.

*I'm definitely going to double the streussel next time I make these, just fyi*