- ¼ cup slivered almonds
- ¼ cup packed brown sugar
- 1 tbsp. flour
- 2 tbsp. butter or margarine
- ½ cup oats, uncooked
- 2 cups flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp salt
- ½ tsp. sugar
- 2 tsp. grated lemon rind
- 1 ½ cups blueberries
- ¾ cup buttermilk
- ¼ cup oil
- 1 large egg, slightly beaten
Pulse almonds in food processor 2 or 3 times until chopped. Add brown sugar and 1 tbsp. flour; process 5 seconds. Add butter; pulse 5 times or until crumbly. Stir in oats and 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 until just moistened. Spoon batter into greased muffin pans. Sprinkle with almond-oat mixture.
Bake at 400° for 15 to 20 minutes. Yields one dozen.
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