Blueberry Oat Streusel Muffins

Ingredients

• 2 tablespoons almonds chopped
• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1.5 cups blueberries fresh thawed
• 3 tablespoons brown sugar 
• 1  eggs lightly beaten
• 1 tablespoon flour all-purpose
• 2 cups flour all-purpose
• 2 teaspoons lemon rind grated
• 1 tablespoon butter reduced-calorie
• 0.8 cup nonfat buttermilk 
• 0.3 cup regular oats uncooked
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 0.3 cup vegetable oil 

Equipment

• food processor
• bowl
• oven
• knife

Directions

1. Position knife blade in food processor bowl.
2. Add first 3 ingredients; process 5 seconds or until mixture resembles fine meal.
3. Add margarine, and pulse 5 times or until mixture resembles coarse meal.
4. Transfer to a small bowl, and stir in chopped almonds. Set aside.
5. Combine 2 cups flour and next 5 ingredients in a large bowl.
6. Add blueberries; toss gently to combine. Make a well in center of mixture.
7. Combine buttermilk, oil, and egg; add to dry ingredients, stirring just until dry ingredients are moistened.
8. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
9. Sprinkle evenly with oat mixture.
10. Bake at 400 for 15 to 20 minutes or until muffins are golden.
11. Remove from pans immediately.