If you love muffins you’re going to LOVE these! I promise, you won’t be able to eat just one. They’re perfect for an easy breakfast (I like to serve them with a side of sausage), a yummy afternoon snack, or just to have on hand for a tasty treat.
Blueberry Crunch Muffins
Preparation: 15 minutes | Cook time: 20-30 | Yields 12 muffins
Muffin Ingredients:
- 1 1/3 C Flour (sifted)
- 1 C Oats
- 1/3 C Sugar
- 1/3 C Brown Sugar
- 1/2 tsp Salt
- 2 1/2 tsp Baking powder (aluminum free)
- 1/3 C Oil
- 2 Eggs
- 1/2 C Milk
- 1 C Blueberries
Topping Ingredients:
- 1/3 C Flour
- 1/4 C Oats
- 1/4 C Butter, softened
- 1 Tbl Cinnamon
- 1/3 C Brown Sugar
Instructions:
Step 1: Get out all your ingredients, measuring cups and 2 mixing bowls and muffin pan
Step 2: Preheat over to 375 degrees
Step 3: Mix together dry ingredients for muffin base – flour (sifted), sugars, salt, oats and baking powder
Step 4: In other mixing bowl mix together oil, eggs and milk
Step 5: Mix wet ingredients into dry ingredients
Step 6: Fold in blueberries
Step 7: Grease muffin pan or put liners in
Step 8: Fill 3/4 way with muffin mixture
Step 9: In a small bowl mix together topping ingredients.
Step 10: Sprinkle topping by hand on top of muffin mixture.
Step 11: Place muffins in preheated oven
Step 12: Cook for 20-30 minutes
Step 13: Once cooked take out of oven and let cook 10-15 minutes
Step 14: Eat and enjoy!
Notes and FAQ:
I recommend using organic ingredients as much as possible.
What flour did you use?
- The flour I used for this recipe is Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- You can use any flour you want but it may change texture and taste.
Does it matter what type of milk I use?
- No! I used almond milk in this recipe but you can use any milk you want.
- Using goat or oat milk may change the overall taste
Can you make this vegan?
- Yes! To make this vegan you can replace the egg with an egg substitute like flax seed.
- Flax egg: 1 egg = 1 Tbl ground flax with 3 Tbl water, mix together and let sit for 5 minutes
- You can replace the butter with a vegan butter substitute, or use coconut oil/olive oil (It will change the taste and texture).
Does it matter if oats are quick oats or regular?
- No. I have tried this recipe with both kinds and it doesn’t make a difference.
- I do recommend using organic oats if possible as conventional oats/grains are highly sprayed with pesticides.
What type of oil did you use?
- I used olive oil to make these muffins but you can use any oil that you want.
- I recommend avoiding canola oil or any type of hydrogenated oil as much as possible.
How do I know they are done?
- The best way to tell if the muffins are done is by getting a toothpick and inserting it into the middle of 1-3 muffins. If the toothpick comes out clean you know they are cooked through. If it comes out with residue on it you need to cook for additional time.