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.
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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!
🥘 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
🍽 Equipment
🔪 Instructions
Step 1:
- Preheat the oven to 425°. Place 12 muffin cup liners in muffin pan. Lightly coat liners with cooking spray.
- 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:
- 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. Fold the blueberries, Divide the batter evenly among the prepared muffin cups.
Step 3:
- 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.
💭 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.
More Blueberry Recipes to Try
*If you made these Crumb Topped Blueberry Muffins, please give them a star rating*
📖 Recipe
Crumb Topped Blueberry Muffins
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.
- 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.
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