Blueberry Oat Streusel Muffins

• 1/3 cup regular oats, uncooked
• 3 tablespoons brown sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon reduced-calorie margarine
• 2 tablespoons chopped almonds
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 2 teaspoons grated lemon rind
• 1 1/2 cups fresh or frozen blueberries, thawed
• 3/4 cup nonfat buttermilk
• 1/4 cup vegetable oil
• 1 egg, lightly beaten
• Vegetable cooking spray

1. 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.
2. 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.
3. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture. Bake at 400u0b0 for 15 to 20 minutes or until muffins are golden. Remove from pans immediately.

regular oats, brown sugar, flour, margarine, almonds, flour, baking powder, baking soda, salt, sugar, lemon rind, blueberries, nonfat buttermilk, vegetable oil, egg, vegetable cooking spray

Taken from www.myrecipes.com/recipe/blueberry-oat-streusel-muffins (may not work)