Blueberry-streusel Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/4 cup slivered almonds
• 1/4 cup firmly packed brown sugar
• 3 tablespoons all-purpose flour, divided
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup uncooked oats
• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons grated fresh lemon rind
• 3/4 cup buttermilk
• 1/4 cup oil
• 1 large egg
• 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries

Recipe

• 1 pulse almonds 2 or 3 times in a blender or food processor until chopped.
• 2 add brown sugar and 1 tablespoon flour; process 5 seconds.
• 3 add butter; pulse 5 or 6 times or until mixture is crumbly.
• 4 stir in oats; set aside.
• 5 combine 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
• 6 whisk together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.
• 7 toss blueberries with remaining 2 tablespoons flour; gently fold into batter.
• 8 spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.
• 9 bake at 400° for 15 to 20 minutes or until golden brown.
• 10 remove immediately from pans, and cool on wire racks.