Blueberry Crunch Muffins

Blueberry Crunch Muffins

Here's a twist on a real breakfast classic, the blueberry muffin. I have added a very crunchy oatmeal crumble baked right on top of the muffins for extra flavor and texture. The basic recipe makes amazingly moist and delicious plain blueberry muffins too, if you prefer not to add the crumble. A sprinkle of turbinado sugar on top of the batter before baking is great on the plain muffins too.

Makes about 18 muffins

Sift together and set aside:

• 2 1/2 cups flour
• 3 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

• 2 eggs
• 1 1/4 cups sugar
• 2 tsp vanilla extract

Mix together in a measuring cup with a spout:

• 1/4 cup melted butter
• 1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.


Mix together

• 1/2 cup whipping cream
• 1/2 cup milk
• 2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed.

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in

• 2 cups fresh or frozen blueberries

Spoon batter into well greased muffin tins, filling them to the top.

Oatmeal Crunch Topping

In a large bowl toss together:

• 1 tsp baking powder
• 3/4 cups oats (large)
• 1 cup flour
• 1/2 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

• 3/4 cup butter, cut in small cubes

Sprinkle the crumble mixture evenly over the tops of the muffins.

Bake in a preheated 350 degree F oven for about 20-25 minutes or until a wooden skewer inserted into the center of a muffin comes out clean. The baking time may vary depending on whether fresh or frozen berries are used.