WILD BLUEBERRY MUFFINS WITH BROWN SUGAR OAT CRUMBLE RECIPE
Wild blueberry muffins are easy to make from scratch in just one bowl and are always a delicious snack, breakfast, or great for on the go. They are fluffy, buttery and filled with all the goodness of wild blueberries. The added brown sugar oat crumble topping adds a little sweet crunchy extra to nicely balance the wild blueberries.
If you don’t have any wild blueberries, you can make them with farmed blueberries as well. I love using wild blueberries when they are available since I love their bold flavour and the fact that they are more nutrient-dense than farmed ones. Wild blueberries contain lots of brain healthy anthocyanin, are high in antioxidants, fibre and manganese to support your heart, blood and gut health.
I love making a double batch of blueberry muffins and freezing some of them to have ready for a snack when my kids bring their friends home after school or to taking some on our weekend hikes. Make these easy, delicious and buttery muffins with fresh or frozen blueberries or substitute with sour cherries or raspberries for this delicious recipe.
TIPS TO MAKE THE PERFECT WILD BLUEBERRY MUFFINS WITH BROWN SUGAR OAT CRUMBLE
Use a kitchen scale if you can, to weigh your ingredients rather than measuring them in cups. This will ensure accurate ingredients and will result in great blueberry muffins.
Bring the butter and the eggs for the muffin batter to room temperature before you start baking, to ensure your muffins get nice and fluffy.
Mix the ingredients until just combined and don’t over-mix your muffin batter.
Leave the butter for the crumble topping in the fridge and refrigerate the crumble mixture to ensure a crisp topping.
Gently fold in the wild blueberries into the batter by hand to avoid breaking the delicate berries.
INGREDIENTS
Flour - all-purpose flour works best for these muffins, or you can substitute with white spelt flour.
Sugar - I prefer using granulated sugar for this recipe or you could use cane or coconut sugar instead which will change the taste slightly.
Milk - use whole milk or substitute with oat or soy milk if you prefer.
Butter - use unsalted butter and avoid using salted butter for this recipe.
Vanilla extract - make sure to use pure vanilla extract instead of imitation vanilla extract if you can.
Blueberries - fresh or frozen, wild or farmed blueberries will work for these muffins.
Oats - use old-fashioned rolled oats for best texture and crunch.
Brown sugar - you can use brown sugar or substitute with coconut sugar for the crumble topping.
The full ingredient list with exact measurements can be found in the recipe card below.
TOOLS YOU WILL NEED
Hand or stand mixer with paddle attachment
Medium sized bowl
Spatula
Ice cream or cookie scoop
Muffin tin
Muffin liners
INSTRUCTIONS STEP BY STEP
In a medium sized bowl add in cold butter, old-fashioned rolled oats, brown sugar, cinnamon, and flour for the topping and mix them with your fingers into crumbles. Refrigerate for at least 20 minutes.
Preheat the oven to 350°F (180°C).
Line a muffin tray with muffin liners and set aside.
Sift the flour into the bowl of your stand mixer fitted with the paddle attachment.
Mix in sugar, salt and baking powder on low.
Slowly add in milk, eggs, butter, lemon zest, and vanilla extract.
Mix into a smooth batter on low-medium speed. Make sure not to over-mix your batter!
Gently fold in the wild blueberries with a spatula.
Using an ice cream or cookie scoop to fill the muffin liners to 2/3 with the muffin batter.
Take out your brown sugar oat crumble topping from the fridge and add 1-2 tbsps on top of every muffin.
Bake your muffins for 25 minutes or until golden brown, let them cool in the tin for 5 minutes and then set them on a wire rack to cool completely.
Share and enjoy your wild blueberry muffins with your loved ones!
WILD BLUEBERRY MUFFINS WITH
BROWN SUGAR OAT CRUMBLE RECIPE
by Julia
These wild blueberry muffins are fluffy and buttery and filled with all the goodness of wild blueberries. The brown sugar oat crumble adds just the right sweetness to them. They are perfect to share as a snack, a delicious treat for breakfast or to bring on your next hike.
PREP : 25 minutes BAKE : 20 minutes CHILL : 30 minutes
YIELD : 12 muffins
INGREDIENTS
for the muffin batter:
200 g all-purpose flour
175 g granulated sugar
1 pinch salt
2tsps baking powder
3 tbsps milk
3 eggs, room temp.
125g unsalted butter, room temp.
1tsp pure vanilla extract
1tbsp lemon zest
200 g wild blueberries, fresh or frozen
for the brown sugar oat crumble topping:
45 g cold butter
70 g brown sugar
50 g old-fashioned rolled oats
2 tbsps all-purpose flour
½ tsp cinnamon
INSTRUCTIONS
In a medium sized bowl add in cold butter, old-fashioned rolled oats, brown sugar, cinnamon, and flour for the topping and mix them with your fingers into crumbles. Refrigerate for at least 20 minutes.
Preheat the oven to 350°F (180°C).
Line a muffin tray with muffin liners and set aside.
Sift the flour into the bowl of your stand mixer fitted with the paddle attachment.
Mix in sugar, salt and baking powder on low.
Slowly add in milk, eggs, butter, lemon zest, and vanilla extract.
Mix into a smooth batter on low- medium speed. Make sure not to over-mix your batter!
Gently fold in the wild blueberries with a spatula.
Using an ice cream or cookie scoop to fill the muffin liners to 2/3 with the muffin batter.
Take out your brown sugar oat crumble topping from the fridge and add 1-2 tbsps on top of every muffin.
Bake your muffins for 25 minutes or until golden brown, let them cool in the tin for 5 minutes and then set them on a wire rack to cool completely.
Share and enjoy your wild blueberry muffins with your loved ones!