Blueberry Crunch Muffins are a delicious twist on a brunch classic with the delicious addition of an oatmeal crumble topping.
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, like 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 and can have the effect of adding more flour to the mix, upsetting 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.
Like this Blueberry Crunch Muffins recipe?
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- 2½ cups flour
- 3 tsp baking powder
- 2 eggs
- 1¼ cups sugar
- 2 tsp vanilla extract
- ¼ cup melted butter
- ¼ cup vegetable oil
- ½ cup whipping cream
- ½ cup milk
- 2 tbsp apple cider vinegar
- 2 cups fresh or frozen blueberries
- 1 tsp baking powder
- ¾ cups rolled oats large
- 1 cup flour
- ½ cup brown sugar
- ¾ cup butter cut in small cubes
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.
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.
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