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    Blueberry-Streusel Muffins lll


    Source of Recipe


    Southern Living, JUNE 1996

    List of Ingredients




    Blueberry-Streusel Muffins

    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

    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.
    Combine 2 cups flour and next 5 ingredients in a large bowl; add blueberries, tossing gently. Make a well in center of mixture.

    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.

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

    Yield: 1 dozen

    Recipe
 

 

 

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