Description
Blueberry Oat Muffins with Crumble Topping are a delightful treat that combines the sweetness of fresh blueberries with the wholesome goodness of oats. These muffins are soft, moist, and bursting with flavor, making them perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- ¾ cup brown sugar, packed
- ½ cup unsalted butter, melted
- 1 cup fresh blueberries, washed and drained
- 2 teaspoons baking powder
- 2 large eggs
- ½ cup milk
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup rolled oats (for crumble topping)
- ¼ cup all-purpose flour (for crumble topping)
- ¼ cup brown sugar, packed (for crumble topping)
- 2 tablespoons cold butter, cubed (for crumble topping)
- ½ teaspoon ground cinnamon (for crumble topping)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin.
- In a small bowl, combine the crumble topping ingredients and set aside.
- In a large mixing bowl, whisk together the dry ingredients.
- In another bowl, beat the eggs and mix in the melted butter and milk.
- Combine the wet and dry ingredients, folding in the blueberries.
- Fill the muffin tin with the batter and sprinkle the crumble topping on each muffin.
- Bake for 18-22 minutes until golden brown.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Store muffins in an airtight container at room temperature for up to three days.
- For longer storage, refrigerate for up to a week or freeze for up to three months.
- Reheat in the microwave for 10-15 seconds for best taste.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Blueberry Muffins, Oat Muffins, Crumble Topping, Breakfast Muffins