Kitchengroot is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Blueberry muffins with oat crumble topping are a delightful twist on the classic blueberry muffin recipe. The addition of the crunchy oat topping not only adds texture but also enhances the flavor of these moist and tender muffins. Whether enjoyed for breakfast, as a snack, or even as a dessert, these muffins are sure to become a favorite in your household.
Ingredients
For the muffins
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1/3 – 1/2 cup milk (start with 1/3 cup and add more if needed)
- 1 and 1/2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For the oat crumble topping
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cold butter, diced
Instructions
- Preheat your oven to 200°C (400°F). Grease or line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- In a separate bowl, whisk together the vegetable oil or melted butter, egg, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 to 3/4 full.
- In a small bowl, combine the oats, flour, brown sugar, and cinnamon for the crumble topping. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the oat crumble topping evenly over the muffin batter in each cup.
- Bake the muffins in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your homemade blueberry muffins with oat crumble topping warm or at room temperature. They’re best eaten the same day they’re baked, but you can store any leftovers in an airtight container at room temperature for up to 2 days.
Frequently Asked Questions (FAQs):
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just be sure not to thaw them before adding them to the batter.
How do I prevent my blueberries from sinking to the bottom of the muffins?
To prevent blueberries from sinking, you can toss them in a little flour before folding them into the batter.
Can I substitute whole wheat flour for all-purpose flour?
Yes, you can use whole wheat flour, but keep in mind that it may yield denser muffins.
How should I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days.
Can I freeze these muffins?
Yes, you can freeze the muffins for longer storage. Wrap them individually in plastic wrap and place them in a freezer bag. Thaw at room temperature before serving.
