Blueberry Oat Streusel Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Ingredients:
1/3 cup regular oats, uncooked |
3 tablespoons brown sugar |
1 tablespoon all-purpose flour |
1 tablespoon reduced-calorie margarine |
2 tablespoons chopped almonds |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup sugar |
2 teaspoons grated lemon rind |
1 1/2 cups fresh or frozen blueberries, thawed |
3/4 cup nonfat buttermilk |
1/4 cup vegetable oil |
1 egg, lightly beaten |
vegetable cooking spray |
Directions:
1. Position knife blade in food processor bowl. Add first 3 ingredients; process 5 seconds or until mixture resembles fine meal. Add margarine, and pulse 5 times or until mixture resembles coarse meal. Transfer to a small bowl, and stir in chopped almonds. Set aside.
2. Combine 2 cups flour and next 5 ingredients in a large bowl. Add blueberries; toss gently to combine. Make a well in center of mixture. Combine buttermilk, oil, and egg; add to dry ingredients, stirring just until dry ingredients are moistened.
3. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture. Bake at 400° for 15 to 20 minutes or until muffins are golden. Remove from pans immediately.
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