These muffins can be prepared and frozen up to one-month before serving, and still taste fresh as can be. 1996 Recipe Hall of Fame
INGREDIENTS (for 1 servings):
- 1/4 cup slivered almonds
- 1/4 cup firmly packed brown sugar
- 3 tablespoons all-purpose flour, divided
- 2 tablespoons butter or margarine
- 1/2 cup uncooked regular 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 lemon rind
- 3/4 cup buttermilk
- 1/4 cup oil
- 1 large egg
- 1 1/2 cups fresh or frozen blueberries
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 the mixture is crumbly. Stir in oats; set aside.
COMBINE 2 cups flour and next 5 ingredients in a large bowl; make a well in the center of the mixture.
WHISK together buttermilk, oil, and egg; add to flour mixture, stirring until just 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 degrees for 15 to 20 minutes, or until golden brown. Remove immediately from pans, and cool on wire racks.
Reprinted with permission of Southern Living® magazine. All rights reserved.