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
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PULSE almonds 2 or 3 times in a blender or food processor until chopped.
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Add brown sugar and 1 tablespoon flour; process 5 seconds.
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Add butter; pulse 5 or 6 times or until mixture is crumbly.
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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.
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WHISK together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.
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TOSS blueberries with remaining 2 tablespoons flour; gently fold into batter.
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Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.
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BAKE at 400° for 15 to 20 minutes or until golden brown.
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Remove immediately from pans, and cool on wire racks.