OCT is meeting with his graduation committees today for the last time before he prepares for his thesis and defense. After that, he will be called Dr Ong. Too bad there isn't any nice designation for the wife. Anyway, OCT requested some "not too sweet breakfast pastries" for the committee.
I read somewhere that blueberries are packed with antioxidant and vitamins but I rarely buy the fresh stuff. They are simply too expensive here. I used the frozen berries from Trader Joes instead. They have been chucked in the freezer since Summer, when I used them to make smoothies.
Blueberry Streusel Muffins
adapted from Southern Living
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 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 at 400° for 15 to 20 minutes or until golden brown. Remove immediately from pans, and cool on wire racks.
Note: Freeze muffins up to 1 month.