Blueberry Streusel Muffins

Yummy blueberry muffins that I made for Mia's b-day. So if you make these, you have to say it like she does. "Bulloo"berry....when you say "bulloo" you have to kind of flip your tongue out of your mouth and roll it at the same time. It's quite the feat. : )
I had some finely ground almonds from another recipe, so I used that in place of the slivered almonds, because if the boys saw anything resembling a nut on the muffins, they would not have tried them. Well, Tiernan still wouldn't try them, but Joshie did and he even told me that he liked it! I'm not sure I believe him though, as he only ate part of the muffin and then wanted to "save the rest for lunch", which is a classic avoidance method for Joshie. : )

Blueberry-Streusel Muffins

1/4 C. slivered almonds
1/4 C. firmly packed light brown sugar
3 Tbsp all-purpose flour, divided
3 Tbsp butter, cut into pieces
1/4 C. uncooked regular oats
2 C. all-purpose flour
1/2 C. granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp grated lemon rind
3/4 C. buttermilk
1/3 C. vegetable oil
1 large egg, lightly beaten
1 1/2 C. fresh blueberries

Pulse almonds, brown sugar, 2 tablespoons flour, and butter 4 or 5 times in a food processor or until nuts are chopped and topping is crumbly. (Or chop nuts, then use a pastry blender to blend ingredients til 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 1 tablespoon flour, and gently fold into batter.
Spoon batter into paper-lined muffin pans, filling three-fourths full; sprinkle batter evenly with crumble topping, gently pressing into batter.
Bake at 400 degrees for 20 minutes or until lightly browned and muffins spring back when touched lightly in center. Remove to wire racks to cool. Yield: 14 muffins.
Can freeze baked muffins up to 1 month.
Note - for well rounded muffins, a lumpy batter is desirable. Stir gently just until dry ingredients are moistened. A smooth batter is not essential here.

From Ultimate Southern Living cookbook