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5 from 3 votes

Blueberry Oat Crumble Muffins

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 14 muffins
Calories: 211kcal

Ingredients

Muffins

  • 1 1/2 cups rolled oats (120 grams)
  • 2/3 cups all purpose flour (84 grams)
  • 1/2 scoop Dymatize Elite Vanilla Casein Protein Powder (17 grams)
  • 1/2 scoop Cellucor Whipped Vanilla whey protein powder (15 grams)
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup blueberries (160 grams)
  • 1/2 cup unsweetened vanilla almond milk (4 fl oz)
  • 1/3 cup light brown sugar (67 grams)
  • 1/4 cup coconut oil, melted (2 fl oz)
  • 3 tbsp unsalted butter, softened
  • 2 eggs, room temperature (100 grams)
  • 1 tsp vanilla extract

Crumb Topping

  • 1/3 cup brown sugar (67 grams)
  • 3 tbsp unsalted butter, cold (45 grams)
  • 1/3 cup all purpose flour (42 grams)
  • 1/3 cup rolled oats (27 grams)
  • 1/2 tsp cinnamon

Instructions

  • Pre-heat oven to 425°.
  • Make the crumb topping: Add all ingredients to a medium bowl and cut the butter into the mixture using your fingers or a fork. It will take a few minutes for everything to come together, but be patient because it's worth it! Keep the mixture as large crumbles and do not over-mix. Set aside.
  • Make the muffin batter: Pour almond milk over rolled oats and set aside.
  • Mix all remaining dry muffin ingredients together and set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. Add eggs, one at a time and beat until well combined. Then, with the mixer set to low, slowly add coconut oil until well combined.
  • Add wet ingredients to dry mixture and mix until just combined. Fold in blueberries, then divide evenly into 14 non-stick baking cups.
  • Add crumbles to muffins: Using your hand or a spoon, divide the topping among the 16 muffins and gently press into the tops of the muffins so it sticks.
  • Bake: Bake at 425° for 5 minutes, then lower heat to 350° and bake for 20 minutes or until tops of muffins begin to brown slightly and a toothpick inserted in the center of a muffin comes out clean.

Notes

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Nutrition

Serving: 80g | Calories: 211kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Cholesterol: 42mg | Sodium: 63mg | Potassium: 72mg | Fiber: 2g | Sugar: 11g