Blueberry-Streusel Muffins

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“Now here's a great recipe for all you muffin lovers out there! This one was put in the Southern Living Recipe Hall of Fame in 1996 and is a real winner!”
READY IN:
35mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

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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