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Blueberry-Streusel Muffins

Yield 1 dozen

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

How to Make It

  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.