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Blueberry Oat Streusel Muffins

Cook time 20 mins
Yield

14 muffins.

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

Nutrition Information

  • calories 177
  • caloriesfromfat 31 %
  • fat 6 g
  • satfat 1.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.5 g
  • carbohydrate 27.9 g
  • fiber 0.0 g
  • cholesterol 16 mg
  • iron 0.0 mg
  • sodium 128 mg
  • calcium 0.0 mg

How to Make It

  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.

Light and Luscious