Blueberry-Streusel Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup slivered almonds |
1/4 cup firmly packed brown sugar |
1 tablespoon all-purpose flour |
2 tablespoons butter or margarine |
1/2 cup regular oats, uncooked |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 teaspoon sugar |
2 teaspoons grated lemon rind |
1 1/2 cups fresh or frozen blueberries |
3/4 cup buttermilk |
1/4 cup vegetable oil |
1 large egg, lightly beaten |
Directions:
1. Pulse almonds in food processor 2 or 3 times or until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 times or until mixture is crumbly. Stir in oats; set aside.
2. Combine 2 cups flour and next 5 ingredients in a large bowl; add blueberries, tossing gently. Make a well in center of mixture.
3. Combine buttermilk, oil, and egg; add to flour mixture, stirring just until moistened. Spoon batter into greased muffin pans, filling two-thirds full, and sprinkle with oat mixture.
4. Bake at 400° for 15 to 20 minutes or until golden. Remove from pans immediately; cool on wire racks.
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