Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

1996 Recipe Hall of Fame

Recipe by Southern Living June 2001

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Recipe Summary

Yield:
1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Combine 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.

  • Whisk together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.

  • 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.

  • Bake at 400° for 15 to 20 minutes or until golden brown. Remove immediately from pans, and cool on wire racks.

  • Note: Freeze muffins up to 1 month.

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