Blueberry Oat Crumble Muffins

Tender muffins with a buttery streusel topping and bursting with fresh blueberries. Perfect for breakfast or dessert – with a protein boost!

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About Recipe
Blueberry Oat Crumble Muffins

Tender muffins with a buttery streusel topping and bursting with fresh blueberries. Perfect for breakfast or dessert – with a protein boost!

Ingredients :
  • 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
  • 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
Directions :

  1. Pre-heat oven to 425°.

  2. 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.

  3. Make the muffin batter: Pour almond milk over rolled oats and set aside.

  4. Mix all remaining dry muffin ingredients together and set aside.

  5. 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.

  6. Add wet ingredients to dry mixture and mix until just combined. Fold in blueberries, then divide evenly into 14 non-stick baking cups.

  7. 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.

  8. 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.

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