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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Recipe Hall of Fame Ingredients:
1/4 cup slivered almonds |
1/4 cup firmly packed brown sugar |
3 tablespoons all-purpose flour, divided |
2 tablespoons butter or margarine |
1/2 cup uncooked regular 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 lemon rind |
3/4 cup buttermilk |
1/4 cup oil |
1 large egg |
1 1/2 cups fresh or frozen blueberries |
Directions:
1. Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside.
2. Combine 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
3. Whisk together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.
4. Toss blueberries with remaining 2 tablespoons flour; gently fold into batter. Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.
5. Bake at 400° for 15 to 20 minutes or until golden brown. Remove immediately from pans, and cool on wire racks.
6. Note: Freeze muffins up to 1 month.
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