Blueberry Oatmeal Crumb Muffins

Blueberry Oatmeal muffins are bursting with fresh berries and are topped with brown sugar streusel for a bakery style result 

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1 dozen
Calories 229.7 kcal


  • 1-1/2 cups all purpose flour
  • 1 cup oats (quick, old-fashioned, uncooked)
  • 1/3 cup packed brown sugar
  • 1 cup milk
  • 1-1/2 cups fresh blueberries
  • 1/4 cup canola oil
  • 1 egg, lightly beaten
  • 1 tsp vanilla


  • 1/3 cups oats (quick, old-fashioned, uncooked)
  • 1/4 cup all purpose flour
  • 1/4 cup firmly packed brown sugar
  • 2 tblspns unsalted butter, chilled and cut into pieces


  1. 1.Preheat oven to 400 degrees. Line twelve medium muffin cups with paper baking cups.

    Prepare Streusel

    2.Combine oats, flour and sugar in a small bowl. Cut in butter with pastry blender until mixture is crumbly.


    1.Whisk together dry ingredients in a large bowl (flour, oats, sugar and baking powder) to combine.

    In a separate bowl, whisk together milk, oil, egg and vanilla. Add this mixture all at once to the dry ingredients along with the blueberries. Stir just until the flour mixture is moistened. (Do not overmix.) Divide batter evenly among muffin cups and sprinkle with reserved streusel.

    2.Bake 18 to 20 minutes or until golden brown. Cool in muffin tin on wire rack for 5 minutes before removing.

    Best served warm.