BLUEBERRY-STREUSEL MUFFINS

Blueberry-Streusel Muffins image

Provided by Bev I Am

Time 35m

Yield 12 muffins

Number Of Ingredients 15

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1/4 cup slivered almonds
1/4 cup firmly packed brown sugar
3 tablespoons all-purpose flour, divided
2 tablespoons butter or 2 tablespoons margarine
1/2 cup uncooked 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 fresh lemon rind
3/4 cup buttermilk
1/4 cup oil
1 large egg
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries

Steps:

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.
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.