Blueberry Oat Muffins with Crumble Topping

Why You’ll Love This Blueberry Oat Muffins with Crumble Topping

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. The crumble topping adds a crunchy texture that perfectly complements the tender muffin base. Whether you’re hosting a brunch, enjoying a cozy family breakfast, or simply craving a sweet bite, these muffins are sure to impress. Plus, they’re easy to make and can be enjoyed any time of the year!

What You’ll Need for Blueberry Oat Muffins with Crumble Topping

To create these delicious muffins, gather the following ingredients:

Complete Ingredients List

• 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)

Ingredient Substitutions & Alternatives

• For a dairy-free option, use almond milk or coconut milk instead of regular milk.
• Replace all-purpose flour with whole wheat flour for a healthier twist.
• If you have nut allergies, you can use sunflower oil instead of butter.
• For a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).

How to Make Blueberry Oat Muffins with Crumble Topping

this recipe

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray to prevent sticking.

Step 2: Prepare the Crumble Topping

In a small bowl, combine the rolled oats, all-purpose flour, brown sugar, cold cubed butter, and ground cinnamon. Use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, rolled oats, brown sugar, baking powder, ground cinnamon, and salt until well combined.

Step 4: Combine the Wet Ingredients

In another bowl, beat the eggs and then add the melted butter and milk. Mix until smooth and well combined.

Step 5: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the fresh blueberries.

Step 6: Fill the Muffin Tin

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the crumble topping generously over each muffin.

Step 7: Bake the Muffins

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Serving Suggestions for Blueberry Oat Muffins with Crumble Topping

How to Serve Blueberry Oat Muffins with Crumble Topping

These muffins are best served warm. You can enjoy them plain or with a pat of butter. For a delightful twist, try adding a drizzle of honey or maple syrup on top. Arrange them on a beautiful platter for a lovely presentation at your next gathering.

Perfect Pairings & Toppings

Pair your muffins with a hot cup of coffee or tea for a cozy breakfast. They also go well with yogurt or a fruit salad for a balanced meal. Consider adding a sprinkle of cinnamon or a dollop of whipped cream for extra flavor.

Storing & Preserving Blueberry Oat Muffins with Crumble Topping

Best Storage Methods

To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider refrigerating them for up to a week.

Reheating or Freezing Tips

For the best taste, reheat muffins in the microwave for about 10-15 seconds. If you freeze them, wrap each muffin tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to three months. Thaw them overnight in the fridge before reheating.

Tips for Perfect Blueberry Oat Muffins with Crumble Topping Every Time

Avoid These Common Mistakes

• Don’t overmix the batter; this can make the muffins tough.
• Ensure your baking powder is fresh for the best rise.
• Use fresh blueberries for the best flavor; frozen ones can make the batter soggy.

Helpful Tricks for Success

• For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
• Try using a mix of berries for a fun twist on the classic recipe.
• Let the muffins cool completely before storing to prevent sogginess.

Fun Variations of Blueberry Oat Muffins with Crumble Topping

Flavor Variations or Recipe Twists

• Add chopped nuts like walnuts or pecans for a crunchy texture.
• Incorporate spices like nutmeg for added warmth.
• Mix in some lemon zest for a refreshing citrus flavor.

Dietary-Friendly Adjustments

• To make these muffins gluten-free, use a gluten-free flour blend.
• For a lower sugar option, substitute with a sugar alternative like stevia.
• Make them dairy-free by using plant-based milk and oil.

FAQs

What If My Blueberry Oat Muffins with Crumble Topping Doesn’t Turn Out Right?

If your muffins are too dense, you may have overmixed the batter. If they’re too dry, try reducing the baking time or adding a bit more liquid next time.

Can I Prepare This in Advance?

Absolutely! You can prepare the batter the night before and store it in the fridge. Just bake them fresh in the morning for a delightful breakfast.

What Ingredients Can I Swap?

You can swap the all-purpose flour for whole wheat flour or a gluten-free blend. Additionally, you can use any type of milk or oil based on your dietary needs.

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