Home Breakfast & BrunchLuscious Blueberry Oatmeal Muffin Tops with Crunchy Crumb Topping
Breakfast & BrunchKid-FriendlyQuick & Easy (30-Min)Vegetarian

Luscious Blueberry Oatmeal Muffin Tops with Crunchy Crumb Topping

by Linda
written by Linda
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These blueberry oatmeal muffin tops are an irresistible treat, perfect for breakfast or a snack. They feature a soft, chewy base packed with juicy blueberries and a buttery crumb topping that adds a satisfying crunch.

Using wholesome oats, these muffin tops offer a deliciously hearty option without sacrificing flavor. Ideal for meal prep, they can be made ahead of time and enjoyed throughout the week. Serve them warm to enhance the blueberry flavor and enjoy a delightful moment with each bite!

Luscious Blueberry Oatmeal Muffin Tops with Crunchy Crumb Topping

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 180 calories 7g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1/2 cup crumb topping (see note)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix together the rolled oats, flour, brown sugar, baking powder, and salt until well combined.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries, being careful not to crush them.
  6. Drop heaping tablespoons of the batter onto the prepared baking sheet, leaving space between each for spreading.
  7. Sprinkle the crumb topping generously over each muffin top before baking.
  8. Bake for 18-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  9. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For the crumb topping: Mix 1/4 cup flour, 1/4 cup brown sugar, and 2 tbsp melted butter until crumbly.

For added flavor, consider using a mix of fresh and frozen blueberries. If you’re out of oats, you can substitute with a gluten-free blend for a gluten-free version. These muffin tops can be stored in an airtight container for up to 5 days or frozen for longer freshness. To reheat, simply pop them in the microwave for 15-20 seconds!

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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