Blueberry Muffins with Oat Crumble Topping


Good Morning and Happy Sunday! Another Sunday morning classic I had growing up was blueberry muffins. Whether it was out of the packet or from scratch, having muffins for breakfast was a berry welcome treat. Blueberry muffins weren’t always a clear favorite for me. Don’t get me wrong, I always liked blueberry muffins but they weren’t always my favorite. Overtime my tastes changed and blueberry muffins became my number one muffin flavor. This probably has something to do with how great they were at Iowa State. This recipe was my attempt to achieve something like it, but with some edits.

They were these delightfully moist, not too sweet muffins that I would grab with a coffee or some orange juice on days I didn’t have time to make breakfast – usually before those 8 a.m. classes. To achieve that, I used greek yogurt to add moisture and a little bit of sweetness. To mix things up, I added an oat crumble topping that I based off of my Grandma Ritter’s Coffee Cake. It’s a totally optional part, but I enjoy it because of the texture and bit of cinnamon it adds.

  • Servings: about 20 muffins
  • Difficulty: easy
  • Print

Dorothy’s Test Kitchen


for the muffins

3/4 cup butter

1/2 cup sugar

2 eggs

1 and 1/2 tsp vanilla

1 and 1/2 cups flour

1/2 tsp baking soda

1/4 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1/2 cup vanilla greek yogurt

1 cup blueberries

for the topping

2 heaping tbsp flour

2 Tbsp butter

1 tsp cinnamon

1/2 cup brown sugar

1/4 cup oats


Preheat your oven to 350 degrees. Cream together the butter and sugar until you get a light and fluffy texture. Mix in the vanilla and eggs, beating in one at a time. In a separate bowl, mix together the dry ingredients. Fold the dry ingredients into the wet until they are just incorporated. Fold in the yogurt and blueberries until the mixture just comes together. In a lined muffin tin, scoop the batter so it is just past 3/4 full. For the topping, put all of the ingredients in a small to medium sized bowl and mix it together with your hands. Sprinkle the topping so it covers each muffin completely. Bake at 350 for 21-23 minutes. Let cool on a wire rack for 5-10 minutes, making sure each muffin is about an inch apart. Best enjoyed with a hot cup of coffee (or other beverage of choice)

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