Instructions: Process first 3 ingredients in container of blender or food processor 5 seconds or until mixture resembles fine meal. Add butter, and pulse 5 times or until mixture is crumbly. Transfer to a small bowl, and stir in chopped almonds. Set mixture aside.

Combine 2 cups flour and next 5 ingredients in a large bowl. Make a well in center of mixture. Combine buttermilk, vegetable oil, and egg; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in blueberries.

Spoon batter into greased and floured muffin pans. Sprinkle evenly with oat mixture. Bake at 400 degrees for 18 minutes or until muffins are golden. Remove from pans immediately, and cool on wire racks.

This recipe yields 1 dozen.

Comments: Oats and brown sugar provide the sweet crunch for these fast muffins.

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