Muffins: Blueberry-Streusel Muffins

posted by Meryl 04-19-103 6:25 PM

Blueberry-Streusel Muffins
Southern Living Recipe Hall of Fame in 1996

1/4 cup slivered almonds
1/4 cup firmly packed brown sugar
3 tablespoons all-purpose flour, divided
2 tablespoons butter
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

Preheat oven to 400 F (375 F for dark pans).

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 for 15 to 20 minutes or until golden brown. Remove immediately from pans, and cool on wire racks.

Makes 12 muffins
Source: Recipezaar

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