Blueberry-Streusel Muffins

Recipe by Bev I Am
READY IN: 35mins
YIELD: 12 muffins




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