Blueberry-Streusel Muffins

Ingredients

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

Equipment

• food processor
• bowl
• oven

Directions

1. Pulse almonds in food processor 2 or 3 times or until chopped.
2. Add brown sugar and 1 tablespoon flour; process 5 seconds.
3. Add butter; pulse 5 times or until mixture is crumbly. Stir in oats; set aside.
4. Combine 2 cups flour and next 5 ingredients in a large bowl; add blueberries, tossing gently. Make a well in center of mixture.
5. Combine buttermilk, oil, and egg; add to flour mixture, stirring just until moistened. Spoon batter into greased muffin pans, filling two-thirds full, and sprinkle with oat mixture.
6. Bake at 400 for 15 to 20 minutes or until golden.
7. Remove from pans immediately; cool on wire racks.