Blueberry Oatmeal Muffins
Blueberry oatmeal muffins are bursting with fresh berries and are crowned with a brown sugar streusel crumble for a picturesque bakery-style result.
Ingredients
Streusel
- 1/3 cup oats (quick or old fashioned, uncooked)
- 1/4 cup all-purpose flour
- 1/4 cup firmly packed brown sugar
- 2 tablespoons unsalted butter chilled and cut into pieces
Muffins
- 1-1/2 cups all-purpose flour
- 1 cups oats (quick or old fashioned, uncooked)
- 1/3 cup firmly packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1-1/2 cups fresh blueberries
- 1/4 cup canola oil
- 1 large egg lightly beaten
- 1 teaspoon vanilla
Instructions
Streusel
- Make a streusel by combining oats, flour, and sugar in a small bowl. Cut in the butter with a pastry blender until mixture is crumbly. Set aside.
Muffins
- Preheat the oven to 400 degrees. Line twelve medium muffin cups with paper baking cups.
- In a large bowl, stir together the flour, oats, brown sugar, baking powder, and salt to combine.
- In a separate bowl, whisk together milk, oil, egg and vanilla. Add this mixture all at once to the dry ingredients along with the blueberries. Stir just until the flour mixture is moistened. (Do not overmix.) Divide batter evenly among muffin cups and sprinkle with reserved streusel.
- Bake for 18 to 20 minutes or until golden brown. Cool in muffin tin on wire rack for 5 minutes before removing.
- Best served warm.
Notes
- Using paper liners for these healthy blueberry oatmeal muffins means less clean up and easier storage! It’s especially helpful for brunches and bake sales too.
- For a fancy bakery look, line each cup of your muffin tin with squares of parchment instead.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 33gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 22mgSodium: 142mgFiber: 2gSugar: 11g
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