Blueberry Streusel Oat Muffins

Name: Blueberry Streusel Oat Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 cup all-purpose flour; 1 cup rolled oats (divided); 0.5 cup light brown sugar (packed, divided); 2 teaspoon baking powder; 1 teaspoon ground cinnamon (divided); 0.5 teaspoon salt; 2 eggs (at room temperature); 0.75 cup whole milk; 0.33 cup unsalted butter (melted and cooled, divided); 1 teaspoon vanilla extract; 1.5 cup blueberries (rinsed and dried)

Hearty, wholesome morning muffins packed with juicy fresh blueberries and finished with a golden cinnamon-oat crunch topping.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $1.60/serving

Dietary

Vegetarian
Pescatarian
Nut-Free

Ingredients

1.5 cup all-purpose flour
1 cup rolled oats (divided)
0.5 cup light brown sugar (packed, divided)
2 teaspoon baking powder
1 teaspoon ground cinnamon (divided)
0.5 teaspoon salt
2 eggs (at room temperature)
0.75 cup whole milk
0.33 cup unsalted butter (melted and cooled, divided)
1 teaspoon vanilla extract
1.5 cup blueberries (rinsed and dried)

Instructions

Preheat your oven to 375 degrees F. Line a 10-cup muffin pan with paper liners or grease thoroughly with nonstick spray.
Make the streusel topping in a small bowl by combining 1/4 cup rolled oats, 2 tablespoons light brown sugar, 1/4 teaspoon ground cinnamon, and 1 tablespoon melted unsalted butter until crumbly; set aside.
In a large mixing bowl, whisk together the all-purpose flour, remaining 3/4 cup rolled oats, remaining light brown sugar, baking powder, remaining 3/4 teaspoon ground cinnamon, and salt.
In a medium bowl, whisk the eggs, whole milk, remaining melted unsalted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; gently fold in the blueberries without overmixing.
Divide batter evenly across 10 muffin cups and sprinkle the prepared streusel evenly over the tops.
Bake for 18 to 20 minutes until muffin tops are golden and a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes before serving.

Notes

Makes 10 standard muffins (2 per serving). Store leftover muffins in an airtight container lined with paper towels for up to 4 days, or freeze for up to 2 months.

Nutrition (per serving)

Calories: 449
Protein: 9.6 g
Carbohydrates: 66.4 g
Fat: 15.8 g
Fiber: 4.4 g
Sodium: 468 mg
Saturated Fat: 8.6 g
Sugar: 26 g
Cholesterol: 103 mg