Blueberry-Streusel Muffins

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: 35 mins
• Yields: 12 muffins

Ingredients

• 1⁄4 cup  slivered almonds
• 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

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.