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Blueberry-Streusel Muffins

Yield 1 dozen
1996 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

How to Make It

  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.