Blueberry Oat Streusel Muffins Recipe
Ingredients
| 1/3 cup regular oats, uncooked | ||
| Brown sugar | 3 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| 1 tablespoon reduced-calorie margarine | ||
| Almonds | 2 Tablespoon, chopped | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| 2 teaspoons grated lemon rind | ||
| Frozen blueberries | 1 1/2 Cup (16 tbs), thawed | |
| 3/4 cup nonfat buttermilk | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 1 egg, lightly beaten | ||
| Vegetable cooking spray | ||
Directions
Position knife blade in food processor bowl.
Add first 3 ingredients; process 5 seconds or until mixture resembles fine meal.
Add margarine, and pulse 5 times or until mixture resembles coarse meal.
Transfer to a small bowl, and stir in chopped almonds.
Set aside.
Combine 2 cups flour and next 5 ingredients in a large bowl.
Add blueberries; toss gently to combine.
Make a well in center of mixture.
Combine buttermilk, oil, and egg; add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Sprinkle evenly with oat mixture.
Bake at 400° for 15 to 20 minutes or until muffins are golden.
Remove from pans immediately.
Add first 3 ingredients; process 5 seconds or until mixture resembles fine meal.
Add margarine, and pulse 5 times or until mixture resembles coarse meal.
Transfer to a small bowl, and stir in chopped almonds.
Set aside.
Combine 2 cups flour and next 5 ingredients in a large bowl.
Add blueberries; toss gently to combine.
Make a well in center of mixture.
Combine buttermilk, oil, and egg; add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Sprinkle evenly with oat mixture.
Bake at 400° for 15 to 20 minutes or until muffins are golden.
Remove from pans immediately.
Chef
