Blueberry Streusel Muffins
- Process pecans in food processor 2 to 3 times or until chopped. Add brown sugar and 1 tablespoon of flour; process for 5 second. Add butter and pulse 5 times, or until mixture is crumbly. Stir in oats and set aside.
- Combine 2 cups of flour and next 5 ingredients in a large bowl. Add blueberries and toss gently.
- Make a well in center of mixture. Combine egg, buttermilk, and oil add to flour mixture stirring just until moistened. Spoon batter into greased muffin pans, filling 2/3 full sprinkle with oat mixture.
- Bake at 400°F for 15 to 20 minutes, or until golden. Remove from pans immediately; cool on wire racks.