I have been so excited to post this recipe! I have been working on lots of muffin recipes and really, really, happy with the results of these Blueberry Muffins. If you are looking for a healthier muffin, I think I found it. It is has a tender crumb, light, perfect sweetness, and a great muffin top!!
I have made them with 100% AP flour, as well as 50% AP flour and 50% whole wheat. I am just as happy with both results. The reason I make these with canola oil is really a matter of cost. I do not have a very big budget when it comes to making the snacks of the kids at school. Using butter is just not an option. If you are looking for a great butter blueberry muffin recipe, like the kinds you get at the bakery loaded with buttery goodness take a look at Once Upon A Chef.
I use frozen blueberries but feel free to use fresh once it is blueberry season again. With this recipe I used frozen wild blueberries but any type would work. Make sure you fold them in frozen and gently. If you want less blue transfer to your batter, just toss them in some flour and it will help. However, my kids get a kick out of the blue muffins!
Of course the topping is completely optional but really yummy!!!
I know one of my frustrations with recipes is the yield. I am able to get 24 muffins if I fill the 1/4 cup measuring scoop exactly and use a small spatula to spoon it out. If I am rushing or want muffins that are fuller, I get close to 18 muffins.
- 2 cup flour
- 1 cup oats
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ cup sugar
- ½ teaspoon salt
- ¾ cup canola oil
- 1 tablespoon vanilla
- 1 cup buttermilk
- 2 eggs
- 1½ cups frozen blueberries
- 6 tablespoon butter melted
- 1 cup flour
- ¼ cup brown sugar
- Preheat oven to 350.
- Melt butter. Add sugar and flour and mix to combine. Set aside.
- Combine all dry ingredients in a bowl and mix well. Combine buttermilk, eggs, vanilla, and oil. Mix well. Pour the wet ingredients into the dry, and stir until just combined. You can toss the blueberries in a little bit of flour to prevent them from bleeding into the batter. Gently fold in the blueberries.
- Scoop about ¼ cup batter into lined muffin tins. Top with about 1 tablespoon of the crumble topping. Pressing down gently.
- Bake for about 15-17 minutes. Cool completely and enjoy!