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Crumb Topped Blueberry Muffins

Published: May 15, 2021 by Shelby Law Ruttan ·

These Crumb Topped Blueberry Muffins are packed with fresh blueberries and finished off with a light brown sugar and oat crumb topping with a touch of lavender. They have just enough sweetness to not be overpowering and are excellent with a cup of coffee in the morning.

This is an easy to make muffin recipe that will be a hit with blueberry lovers as well as streusel lovers. The bakery style muffin bakes up soft and tender and the slight hint of lavender in the crumb topping will have you coming back for more.

Jump to:
  • Bakery Style Quality
  • 🥘 Ingredients
  • 🍽 Equipment
  • 🔪 Instructions
  • 💭 Top Tips
  • 📖 Variations
  • More Blueberry Recipes to Try
  • 📖 Recipe

Bakery Style Quality

Anytime I see a muffin with a crumb topping, I know it is going to be excellent. And, while you may think by being a bakery style muffin, it is difficult to make, it really is very easy!

To me, a high quality muffin does not always mean a large muffin with a ton of calories. This blueberry muffin is not packed with calories. It is not heavy or dense and it is not packed with so much sugar you need a drink to wash it down with.

This muffin is graced with a small amount of lavender buds in the crumb topping. The lavender lends a delicate flavor that puts these muffins in the out of this world delicious bracket!

A glass bowl full of blueberries with a white cup blurred in the background and a blueberries on a canvas placemat to the left of the glass bowl.

🥘 Ingredients

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  • Old fashioned oatmeal
  • Light brown sugar
  • Flour
  • Lavender buds
  • Butter
  • Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Sour Cream
  • Sugar
  • Vanilla extract
  • Oil
  • Fresh blueberries
Ingredients for the crumb topping from top left to bottom right, melted butter, a red tablespoon with flour, a red quarter cup measure with brown sugar, a red half cup measure with oats, and a silver tin box with lavender buds and the lid to the tin to the left.

🍽 Equipment

  • 12 cup muffin pan
  • Muffin pan liners
  • ¼ cup scoop
  • Cooling rack
Up close image of the muffin to see the texture of the crumb topping.

🔪 Instructions

Step 1:

  1. Preheat the oven to 425°. Place 12 muffin cup liners in muffin pan. Lightly coat liners with cooking spray.
  2. Combine the oats, brown sugar, dried lavender, and 1 tablespoon of the flour in a medium sized mixing bowl. Drizzle the flour mixture with the melted butter and toss with a fork. Set aside.

Step 2:

  1. In a medium sized mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
  2. Place the oil, sour cream, sugar, oil, vanilla, and egg in another medium sized mixing bowl and whisk to combine thoroughly.
  3. Add the sour cream mixture to the flour mixture and stir until just combined. Fold the blueberries, Divide the batter evenly among the prepared muffin cups.

Step 3:

  1. Sprinkle the tops of the muffins evenly with the crumb topping. Bake for 5 minutes. Reduce the oven temperature to 375°. Bake an additional 13 minutes, or until a wooden pick inserted in the center comes out clean.
  2. Cool the muffins in the muffin pan for 5 minutes. Remove the muffins from the pan. Cool completely on a wire rack.
Crumb Topped Blueberry Muffin cut in half to see the inside texture of the muffin.

💭 Top Tips

  • For tender muffins, don't overmix the muffin batter. Fold the wet and dry ingredients together until they are just combined.
  • Always mix the wet and dry ingredients separate first. Then combine the two.
  • Be gentle when folding in the blueberries so they don't burst.
  • Crush the lavender buds with a mortar and pestle to release more of the aroma before adding to the crumb topping.
  • If using frozen blueberries, add them to the batter when frozen. Do not thaw them first.
  • Check the muffins for doneness with a toothpick or cake tester. The muffin is ready if it comes out clean after being inserted into the center.

📖 Variations

  • Quick oats can be substituted for whole oats.
  • Leave out the lavender and add 1 teaspoon of cinnamon to the crumb topping.
  • Substitute Greek yogurt for the sour cream.
  • Use ½ teaspoon almond extract in place of the vanilla.
Overhead shot of baked crumb topped blueberry muffins in the muffin pan

More Blueberry Recipes to Try

  • Blueberry Almond Cream Tart
  • Berry Smoothie Bowl
  • Blueberry Cookies with Lemon Glaze
  • Cheesecake Parfait
  • Peach Blueberry Burrata Quesadilla

*If you made these Crumb Topped Blueberry Muffins, please give them a star rating*

📖 Recipe

Crumb Topped Blueberry Muffins

A tender and delicious muffin packed with blueberries and a brown sugar oat topping.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 18 mins
Cooling time 5 mins
Total Time 33 mins
Course Breakfast
Cuisine American
Servings 12
Calories 268 kcal

Ingredients
  

  • ⅓ cup old-fashioned rolled oats
  • ¼ cup brown sugar packed
  • 1 tbsp flour
  • ½ tsp lavender buds
  • 3 tbsp unsalted butter melted
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup sour cream
  • ⅔ cup granulated sugar
  • ¼ cup oil
  • 1 tsp vanilla extract
  • 1 large egg
  • 1½ cups blueberries

Instructions
 

  • Preheat the oven to 425°. Place 12 muffin cup liners in muffin pan. Lightly coat liners with cooking spray. Combine oats, brown sugar, dried lavender, and 1 tablespoon of the flour in a medium sized mixing bowl. Drizzle the flour mixture with the melted butter and toss with a fork. Set aside.
  • In a medium sized mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
  • Place the oil, sour cream, sugar, oil, vanilla, and egg in another medium sized mixing bowl and whisk to combine thoroughly.
  • Add the sour cream mixture to the flour mixture and stir until just combined.
    Adding the wet mixture to the dry mixture.
  • Fold the blueberries, Divide the batter evenly among the prepared muffin cups.
  • Sprinkle the tops of the muffins evenly with the crumb topping. Bake for 5 minutes. Reduce the oven temperature to 375°. Bake an additional 13 minutes, or until a wooden pick inserted in the center comes out clean.
  • Cool the muffins in the muffin pan for 5 minutes. Remove the muffins from the pan. Cool completely on a wire rack.
    baked muffins cooling in the muffin pan on a cooling rack.

Video

Nutrition

Sodium: 214mgCalcium: 73mgVitamin C: 2mgVitamin A: 240IUSugar: 18gFiber: 1gPotassium: 86mgCholesterol: 33mgCalories: 268kcalTrans Fat: 1gSaturated Fat: 5gFat: 12gProtein: 4gCarbohydrates: 37gIron: 1mg
Keyword Crumb Topped Blueberry Muffins
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About Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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Welcome! I'm Shelby, author of The Best Vegetarian Recipes. Here you will find family favorite vegetarian recipes old and new that will help you balance out your diet whether you are following vegetarian, pescatarian, or a plant-based diet. about me!

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