Blueberry–Oat Muffins

By Yankee Magazine

Jan 16 2017


Blueberry Oat Muffins

Photo Credit : Melissa DiPalma

What can improve on a classic blueberry muffin? Rolled oats and a decadent streusel topping take these blueberry–oat muffins to a whole other level.


12 Muffins

For the streusel topping:


3 tablespoons salted butter, melted, plus more for pan
1/3 cup all-purpose flour
1/3 cup rolled oats
1/4 firmly packed light-brown sugar
1/4 teaspoon table salt


Preheat your oven to 375° and set a rack to the middle position. Line the cups of a standard 12-cup muffin pan with paper liners or grease them lightly with butter.

First, make the streusel: In a small bowl, use a fork to combine the melted butter, flour, oats, brown sugar, and salt until crumbly. Set aside.

For the batter:


2 cups all-purpose flour
1/3 cup rolled oats
1 tablespoon baking powder
1/4 teaspoon table salt
6 tablespoons unsalted butter, melted and cooled
3/4 cup whole or 2% milk
1/3 cup granulated sugar
1/3 cup firmly packed light-brown sugar
1 large egg
3/4 teaspoon vanilla extract
1 pint (12 to 14 ounces) blueberries


Now make the batter: In a large bowl, whisk together the flour, oats, baking powder, and salt.

In a separate bowl, whisk together the melted butter, milk, sugars, egg, and vanilla.

Pour the wet ingredients into the dry ingredients, and stir, just until combined. Gently fold in the blueberries.

Divide the batter evenly among the prepared muffin cups. Sprinkle the streusel topping evenly over each.

Bake until the top is crisp and lightly golden, about 25 minutes.

Let cool slightly before unmolding.