Blueberry Crumb Muffins

Blueberry Crumb Muffins - finestofsuppers.com

Blueberry Crumb Muffins

cooked-info left="taxonomies,difficulty" right="print,fullscreen"]

Yields12 Servings

For the crumb topping:
 ½ cup whole wheat flour
 ¼ cup old-fashioned rolled oats
 ¼ cup brown sugar
 3 tbsp melted butter
For the muffin batter:
 1 cup old-fashioned rolled oats
 ¾ cup whole wheat flour
 ¾ cup all-purpose flour
 ½ tsp baking soda
 7 oz butter, melted
 ½ cup brown sugar
 1 ¼ cups buttermilk
 2 large eggs
 1 tsp vanilla extract
 1 cup fresh or frozen blueberries, tossed with 2 Tbsp. flour

For the crumb topping:
1

In a small mixing bowl, whisk together the flour, oats, brown sugar, and melted butter until the mixture comes together in a ball. Flatten the ball into a disc, place it back in the mixing bowl and place the bowl in the freezer while you prepare the muffin batter.

For the muffins:
2

Preheat the oven to 350ºF and grease a 12 cup muffin pan or line it with paper cups. In a large mixing bowl, whisk together the oats, flours, and baking soda. In a separate mixing bowl, whisk together the melted butter, brown sugar, buttermilk, eggs, and vanilla extract until well combined.

3

Pour the wet ingredients into the bowl with the dry ingredients and fold together with a wooden spoon or spatula until just combined, being careful not to over-mix. Add the blueberries to the bowl with the batter and gently fold them into the batter with a rubber spatula or flat spoon.

4

Fill the prepared muffin cups about 3/4 full of batter. Remove the crumb topping from the freezer and crumble the disc into the bowl to create big, dry crumbs. Top each batter-filled muffin cup with about 2 Tablespoons of crumb topping. Bake the muffins in the preheated oven for 25-35 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool at least 10 minutes in the pan before removing them and serving.

Ingredients

For the crumb topping:
 ½ cup whole wheat flour
 ¼ cup old-fashioned rolled oats
 ¼ cup brown sugar
 3 tbsp melted butter
For the muffin batter:
 1 cup old-fashioned rolled oats
 ¾ cup whole wheat flour
 ¾ cup all-purpose flour
 ½ tsp baking soda
 7 oz butter, melted
 ½ cup brown sugar
 1 ¼ cups buttermilk
 2 large eggs
 1 tsp vanilla extract
 1 cup fresh or frozen blueberries, tossed with 2 Tbsp. flour

Directions

For the crumb topping:
1

In a small mixing bowl, whisk together the flour, oats, brown sugar, and melted butter until the mixture comes together in a ball. Flatten the ball into a disc, place it back in the mixing bowl and place the bowl in the freezer while you prepare the muffin batter.

For the muffins:
2

Preheat the oven to 350ºF and grease a 12 cup muffin pan or line it with paper cups. In a large mixing bowl, whisk together the oats, flours, and baking soda. In a separate mixing bowl, whisk together the melted butter, brown sugar, buttermilk, eggs, and vanilla extract until well combined.

3

Pour the wet ingredients into the bowl with the dry ingredients and fold together with a wooden spoon or spatula until just combined, being careful not to over-mix. Add the blueberries to the bowl with the batter and gently fold them into the batter with a rubber spatula or flat spoon.

4

Fill the prepared muffin cups about 3/4 full of batter. Remove the crumb topping from the freezer and crumble the disc into the bowl to create big, dry crumbs. Top each batter-filled muffin cup with about 2 Tablespoons of crumb topping. Bake the muffins in the preheated oven for 25-35 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool at least 10 minutes in the pan before removing them and serving.

Blueberry Crumb Muffins
April 8, 2020

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