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Moist blueberry muffins topped with a delicious crumble topping

Blueberry Muffins with Oat Crumble

These blueberry muffins are tender, studded with juicy blueberries, and topped with a crunchy brown-sugar oat crumble, making them a perfect treat for any occasion, from brunch to bake sales.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1 cup fresh blueberries (substitute frozen, do not thaw)
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 teaspoon salt
  • 2 teaspoons baking powder
  • 0.33 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.33 cup milk (or buttermilk for extra tang)
Crumble Topping
  • 0.5 cup brown sugar
  • 0.5 cup rolled oats
  • 0.25 cup butter, melted

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
  2. In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder until evenly combined.
  3. In a separate bowl, whisk the vegetable oil, egg, vanilla extract, and milk until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined — a few small lumps are fine.
  5. Carefully fold in the blueberries to avoid crushing them.
Crumble Preparation
  1. In a small bowl, mix the brown sugar, rolled oats, and melted butter until the crumbs clump slightly.
Baking
  1. Spoon the batter into the muffin cups, filling each about two-thirds full.
  2. Sprinkle the crumble evenly over each muffin.
  3. Bake for 20–25 minutes, until tops are golden and a toothpick inserted in the center comes out clean or with only a few moist crumbs.
  4. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

If using frozen blueberries, keep them frozen and fold them straight into the batter to reduce color bleed. These muffins are great served warm with butter or yogurt.