Blueberry-Streusel Muffins Recipe

Ingredients
<br>- 1/4 cup slivered almonds
<br>- 1/4 cup firmly packed brown sugar
<br>- 3 tablespoons all-purpose flour, divided
<br>- 2 tablespoons butter or margarine
<br>- 1/2 cup uncooked regular oats
<br>- 2 cups all-purpose flour
<br>- 1/2 cup sugar
<br>- 2 teaspoons baking powder
<br>- 1/4 teaspoon baking soda
<br>- 1/4 teaspoon salt
<br>- 2 teaspoons grated lemon rind
<br>- 3/4 cup buttermilk
<br>- 1/4 cup oil
<br>- 1 large egg
<br>- 1 1/2 cups fresh or frozen blueberries
<br><p></p>Directions
<br>step 1: 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 the mixture is crumbly. Stir in oats; set aside.
<br>step 2: COMBINE 2 cups flour and next 5 ingredients in a large bowl; make a well in the center of the mixture.
<br>step 3: WHISK together buttermilk, oil, and egg; add to flour mixture, stirring until just moistened.
<br>step 4: 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.
<br>step 5: Bake at 400 degrees for 15 to 20 minutes, or until golden brown. Remove immediately from pans, and cool on wire racks.
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Ingredients
- 1/4 cup slivered almonds
- 1/4 cup firmly packed brown sugar
- 3 tablespoons all-purpose flour, divided
- 2 tablespoons butter or margarine
- 1/2 cup uncooked regular 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 lemon rind
- 3/4 cup buttermilk
- 1/4 cup oil
- 1 large egg
- 1 1/2 cups fresh or frozen blueberries

Directions
step 1: 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 the mixture is crumbly. Stir in oats; set aside.
step 2: COMBINE 2 cups flour and next 5 ingredients in a large bowl; make a well in the center of the mixture.
step 3: WHISK together buttermilk, oil, and egg; add to flour mixture, stirring until just moistened.
step 4: 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.
step 5: Bake at 400 degrees for 15 to 20 minutes, or until golden brown. Remove immediately from pans, and cool on wire racks.

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