I’ve gone on and on about my love for muffins before. So I’ll try not to bore you with it again today! But really, I love muffins. I make them constantly. And these ones were amazing, definitely a recipe that I’ll be making again and again. Blueberry oat muffins with a light brown sugar and oatmeal streusel topping. It doesn’t get much better than that.
You know, until the next muffin I fall in love with. Probably tomorrow. But for today? Doesn’t get any better. These are amazing and you should definitely make them!
These muffins remind be a bit of the blueberry oat muffins that I used to get at Tim Horton’s eons ago in my university days. It was actually kind of annoying when they opened up the Tim’s in the main building on campus because then I couldn’t walk by without buying a coffee and muffin. And waiting in the ridiculously long lineup I might add. I always got the blueberry oat muffin. It seemed healthier than the regular blueberry muffin. It probably was a little bit healthier, although I’m guessing not much! It sure was tasty though.
At any rate, they stopped making those for some reason. Maybe I was the only one addicted to them? But I kind of miss them. Every time I’m at a Tim’s now I always look for them, but it’s just regular blueberry now. So disappointing.
But these. They are really close. Except that there’s some streusel on top which Tim’s never had, but that just makes them better, right? Of course it does. You can’t go wrong with streusel.
I didn’t start off trying to make a copycat recipe. These blueberry oat muffins were actually a bit of a mistake. I started off looking at a recipe and decided that just once I was going to actually follow the recipe. Make it as written with no plans to blog about it. Just make some yummy looking muffins.
But then I started making them. And realized that I was actually out of half the ingredients, and didn’t really want to use the rest. I went from I’m going to make the recipe exactly as it’s written, to changing every single thing in it. Um, it bears absolutely no resemblance to the recipe I started with.
So then, when they were wonderful, I needed to make them again so I could take some photos. And, you know, change a few more things. Just cause. It’s what I do.
I’ve entered my Cherry Cheesecake Brownie Bites in the 2015 Lentil Recipe Challenge. Part of the judging process is based on popularity of the recipes on their Pinterest board. I would love it if you would go here and repin my submission to help me out in the contest! Thanks!
- 2 tablespoons brown sugar
- 2 tablespoons rolled oats
- ½ teaspoon cinnamon
- ¼ cup oil
- ¼ cup granulated sugar
- ¼ cup brown sugar, lightly packed
- 2 large eggs
- ¼ cup plain Greek yogurt
- ½ cup buttermilk
- 2 teaspoon vanilla
- 1 cup all-purpose flour
- ¾ cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups blueberries (I used frozen, but fresh would be fine)
- Preheat the oven to 425 degrees F. Lightly spray a muffin tin with non-stick spray, or line with paper liners. Set aside.
- In a small bowl, prepare the topping. Stir together the brown sugar, rolled oats and cinnamon. Set aside.
- In a medium bowl, whisk together the oil, sugar, brown sugar, eggs, yogurt, buttermilk and vanilla until combined. In a large bowl, whisk together the flour, oat flour, baking soda, baking powder and salt. Add the blueberries and toss to coat them with the flour mixture. Make a well in the center of the dry ingredients and pour in the liquid mixture. Stir until just combined, do not overmix.
- Divide the batter between the 12 muffin cups, filling until almost full. Sprinkle the topping onto the muffins. Bake for 5 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F, and continue to bake for another 20-24 minutes, until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the muffin tin for at least ten minutes before removing the muffins. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.