Blueberry-Streusel Muffin |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
1/4 cup(s) slivered almonds |
1/4 cup(s) firmly packed brown sugar |
3 tablespoon(s) flour, divided |
2 tablespoon(s) butter |
1/2 cup(s) uncooked regular oats |
2 cup(s) flour |
1/2 cup(s) sugar |
2 teaspoon(s) baking powder |
1/4 teaspoon(s) salt |
2 teaspoon(s) grated lemon rind |
3/4 cup(s) buttermilk |
1/4 cup(s) oil |
1 large egg |
1 1/2 cup(s) fresh or frozen blueberries |
Directions:
1. Pulse almonds 2-3 times in a blender. Add brown sugar and 1 T. flour, process 5 seconds. Add butter, pulse 5-6 times or until mixture is crumbly. Stir in oats. Set aside.
2. Combine 2 cups flour and next 5 ingredients in a lagre bowl: make a well in center of mixture. Whisk together buttermilk, oil and egg: add to flour mixture, stirring just until moistened.
3. Toss blueberries with remaining 2 T. flour, gently fold into batter. Spoon batter into greased muffin pans, filling 2/3 full: sprinkle bater with oat mixture.
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