Wild Blueberry Muffins with Oat Crumble Topping
These wild blueberry muffins are soft, tender, and topped with a buttery oat crumble. Inspired by Atlantic Canada baking, they're perfect for lunchboxes, coffee breaks, and cottage mornings.
Ingredients
Muffin mix
- 2 2/3 Cup All-purpose flour
- 3/4 Cup Granulated sugar
- 2 teaspoon Baking powder
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon Baking soda
- 1/4 tsp Ground nutmeg
- 1/2 Cup Rolled oats
- 3/4 Cup Coconut oil
- 2 Eggs
- 1 tablespoon Vanilla extract
- 1 Cup Wild blueberries Frozen is fine
Oat Crumble Topping
- 1/2 Cup Rolled oats
- 4 tablespoon Butter Cold and cubed
- 1/4 Cup All-purpose flour
- 1/4 Cup Brown sugar
- 2 tablespoon Granulated sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Cinnamon
Instructions
Oat Crumble
- Combine the oats, flour, sugars, salt, and cinnamon in a bowl.Add the cold butter and rub it into the mixture with your fingertips until uneven clumps form. Some should remain chunky while others stay sandy.Place in the refrigerator while preparing the batter.
Muffin Mix
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In the bowl of a stand mixer, combine the flour, sugar, baking powder, salt, baking soda, nutmeg, oats, and coconut oil.Mix on low speed for 2–3 minutes until the mixture resembles coarse crumbs.
- Add the eggs, milk, and vanilla extract. Mix on low speed until a thick batter forms.
- Fold in the blueberries gently with a spatula.
- Allow the batter to rest for 10 minutes. This gives the oats time to hydrate and helps create a softer, bakery-style texture.
- Scoop the batter into prepared muffin liners, filling each about three-quarters full. Top generously with the crumble mixture.
- Bake for 20–25 minutes, or until golden and a toothpick inserted into the centre comes out mostly clean.
- Allow to cool slightly before serving. Or don't. Most people won't.