Categories: Blueberries, Breakfast, Muffins

Ingredients

• 1/4 cup slivered almond
• 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

Directions

1. PULSE almonds 2 or 3 times in a blender or food processor until chopped.

2. Add brown sugar and 1 tablespoon flour; process 5 seconds.

3. Add butter; pulse 5 or 6 times or until mixture is crumbly.

4. Stir in oats; set aside.

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

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

7. TOSS blueberries with remaining 2 tablespoons flour; gently fold into batter.

8. Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.

9. BAKE at 400° for 15 to 20 minutes or until golden brown.

10. Remove immediately from pans, and cool on wire racks.

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