1/4 Brown Sugar
1/4 All-Purpose Flour
3 Butter
2 Margarine
1/2 Oats
2 All-Purpose Flour
1/2 Sugar
2 Baking Powder
1/4 Baking Soda
1/4 Salt
2 Fresh Lemon Rind
3/4 Buttermilk
1/4 Egg
1 Fresh Blueberries
1 1/2 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.