Blueberry Crunch Muffins
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Blueberry Crunch Muffins are a delicious twist on a brunch classic with the delicious addition of an oatmeal crumble topping.
Originally published May 2012.
Here's a blueberry crunch twist on a real breakfast classic, the blueberry muffin. I have added a very crunchy oatmeal crumble baked right on top of the muffins for extra flavour and texture.
I get asked a lot about the rolled oats that I use in crumb toppings and in crumbles. One example is my favourite buttery delicious, old fashioned Apple Crumble recipe. I like them as unprocessed as possible so I almost always use plain large rolled oats.
More processed oatmeal like minute oats or quick oats, have a floury texture. That can have the effect of adding more flour to the mix. It potentially could upset the balance of dry ingredients to butter and ending up with a more dusty, less crunchy crumble.
The basic recipe makes amazingly moist and delicious plain blueberry muffins too, if you prefer not to add the crumble. A sprinkle of turbinado sugar on top of the batter before baking is great on the plain muffins too.
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Blueberry Crunch Muffins
This blueberry crunch version is a delicious twist on a classic blueberry muffin, adding a buttery oatmeal streusel topping to the moist tender muffin base.
Ingredients
For the Muffins
- 2½ cups flour
- 3 teaspoon baking powder
- 2 eggs
- 1¼ cups sugar
- 2 teaspoon vanilla extract
- ¼ cup melted butter
- ¼ cup vegetable oil
- ½ cup whipping cream
- ½ cup milk
- 2 tablespoon apple cider vinegar
- 2 cups fresh or frozen blueberries
For the oatmeal crumble topping
- 1 teaspoon baking powder
- ¾ cups rolled oats, large
- 1 cup flour
- ½ cup brown sugar
- ¾ cup butter, cut in small cubes
Instructions
- Preheat oven to 350 degrees F. grease 18 muffin tins well or line them with paper liners
- To prepare the muffin batter
- Sift together the flour and baking powder. Set aside.
- In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar and vanilla extract high speed until foamy and slightly stiffened.
- Mix together the melted butter and oil in a measuring cup with a spout.
- Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
- Mix together the whipping cream, milk and cider vinegar.
- Add slowly to the mixing bowl continuing to mix but at a reduced speed.
- Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don’t worry about small lumps in the batter, they are fine.
- When the dry ingredients are almost incorporated, gently fold in the blueberries.
- Spoon batter into well greased or paper lined muffin tins, filling them almost to the top.
To prepare the oatmeal crumble topping
- Mix together the flour, baking powder, rolled oats and brown sugar.
- Using your hands, rub the butter thoroughly through the dry ingredients.
- Squeeze the crumble mixture together in small handfuls. It should hold together.
- Break off small pieces of the crumble about the size of the tip of your little finger and sprinkle them over the surface of the batter in the muffin tins.
- Bake in a preheated 350 degree F oven for about 20-25 minutes or until a wooden skewer inserted into the center of a muffin comes out clean.
Nutrition Information
Yield
18Serving Size
1 gAmount Per Serving Calories 336Total Fat 17gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 7gCholesterol 56mgSodium 205mgCarbohydrates 43gFiber 1gSugar 21gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Ils sont superbes, j'adore!
Bisous
I've always had trouble creating a delicious and moist muffin. These look wonderful and I love all that crunchy oatmeal topping!
Your blog is one of the best blogs.
I would like to come back again.
I am sure of that you are also glad to help every other.
Thank you for sharing!
Hey there, I made these muffins tonight and they are to die for!! Thanks for bringing them into the office. There were so yummy that I had to make them myself. I love the oatmeal crunchy topping. I had to eat one while it was still warm because it was calling out my name...lol These won't last long in this house. I will probably have to make more by the end of this week.
Thanks for the recipe!!
Tish
You can never have too many blueberry muffin recipes! This one looks great.
Can I substitute 200 ml of applesauce in place of the 2 eggs? I want to make them for a bake sale at my son's school where there is an egg allergy.
You can try. I have never really had a need for egg substitution so it's not my area I'm afraid.
LOVE, LOVE, LOVE your scone recipes and can't wait to try these. I don't have vegetable oil - do you recommend using applesauce in place of the oil or increasing the butter to 1/2 cup or _____? Thanks so much!
I've never used apple sauce in this recipe. The veg oil is what gives added moistness to these muffins.
I don't have any whipping cream, could I use all milk??
In a pinch , yes.
Tried these a few weeks ago and they were the best blueberry muffins I ever tasted. I'm thinking about making them with some local strawberries. Any suggestions regarding using strawberries instead of blueberries?
Just be sure to cut them in small chunks.
Love these! Made them twice in the last week and they were amazing. Love all your recipes! Usually make something from here at least once a week 🙂
Recipe looks amazing! Prep time in excess of 3 hours....is this an error or am I missing something?
OOPS! Typo. I entered 220 minutes instead of 20. Fixed now.