Blueberry Oat Crumble Muffins
User Reviews
5
6 reviews
Excellent
Blueberry Oat Crumble Muffins
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Muffins
- 1 1/2 cups rolled oats (120 grams)
- 2/3 cups all-purpose flour 84 grams
- 1/2 coop casein protein powder 17 grams, vanilla flavor, Dymatize Elite brand
- 1/2 coop whey protein powder 15 grams, whipped vanilla flavor, Cellucor brand
- 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 almond milk 4 fl oz, unsweetened vanilla
- 1/3 cup light brown sugar (67 grams)
- 1/4 cup coconut oil 2 fl oz, melted
- 3 tbsp butter unsalted, softened
- 2 egg 100 grams, room temperature
- 1 tsp vanilla extract
Crumb Topping
- 1/3 cup brown sugar (67 grams)
- 3 tbsp butter 45 grams, unsalted, cold
- 1/3 cup all-purpose flour 42 grams
- 1/3 cup rolled oats (27 grams)
- 1/2 tsp cinnamon
Instructions
- Pre-heat oven to 425°.
- 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.
- Make the muffin batter: Pour almond milk over rolled oats and set aside.
- Mix all remaining dry muffin ingredients together and set aside.
- 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.
- Add wet ingredients to dry mixture and mix until just combined. Fold in blueberries, then divide evenly into 14 non-stick baking cups.
- 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.
- 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.
Notes
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Nutrition Information
Show Details
Serving
80g
Calories
211kcal
(11%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
10g
(15%)
Cholesterol
42mg
(14%)
Sodium
63mg
(3%)
Potassium
72mg
(2%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 14muffins
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 80g | |
| Calories | 211kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 63mg | 3% |
| Potassium | 72mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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