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Blueberry Crumble Oat Muffins



For muffin

3 cups of all-purpose flour
4 tsp. of baking powder
2 tsp. of cinnamon
1 tsp. of salt
1 cup of granulated sugar
1 cup of almond milk
1/2 cup of canola oil
2 eggs
2 tsp. vanilla extract
1 1/2 cups jumbo blueberries & more for topping

For oat crumble topping

1/2 cup of all-purpose flour
1/3 cup of brown sugar
1/4 cup of oats
1 tsp. of cinnamon
1/2 tsp. of salt
1/2 stick of butter, melted


Step 1

Preheat oven to 425°F and grease a 6 jumbo muffin tin or 12 small cupcake tin.

Step 2

For topping: mix together flour, brown sugar, oats, cinnamon, and salt in a medium bowl. Add melted butter and blend with a fork. Mixture should be sandy and not creamy. Set aside.

Step 3

In a large bowl whisk together flour, baking powder, cinnamon, and salt until well blended.

Step 4

In a separate bowl whisk together sugar, oil, eggs, vanilla extract, and almond milk. Add wet mixture into dry mixture in three separate increments. Be careful not to over mix.

Step 5

Fold blueberries into the batter. Pour batter evenly into cupcake tins and top with crumble mixture. Add a few blueberries to the top of each muffin.

Step 6

Bake for 5 minutes at 425°F degrees and then reduce temp to 350°F degrees. Bake for an additional 20 to 25 minutes or until the tops are golden brown and a toothpick comes out cleanly.