Oat Flour Blueberry Muffins (Bakery-Style with Crumb Topping)
Servings: 12
Calories: 271kcal
Ingredients
Crumb topping (optional)
- ⅓ cup oat flour
- 3 and ½ tablespoons brown sugar
- 1 and ½ tablespoons butter melted
- ⅛ teaspoon cinnamon
- ⅛ teaspoon salt
Muffins
- 2 and ½ cups oat flour*
- ⅔ cups sugar* any granulated sugar or sugar-free sweetener will work
- ⅓ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup milk
- ½ cup yogurt
- ¼ cup butter melted
- 2 tablespoons olive oil or canola oil or vegetable oil
- 2 teaspoons vanilla extract
- 1 and ½ cups blueberries
Instructions
For the Crumb Topping
- In a small bowl, whisk to combine the oat flour, sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until crumbs form. Chill in the refrigerator while you continue with the muffins.
For the Muffins
- Preheat the oven to 375ºF and position the oven rack in the upper third of the oven — not all the way at the top, but higher than the center. Baking the muffins in the upper area helps them rise better and brown evenly on top. Line a standard 12-cup muffin tin with paper liners and spray the liners with non-stick spray.
- Whisk the oat flour, sugar, cornstarch, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
- In a separate bowl, whisk together the eggs, milk, yogurt, butter, olive oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry mixture and stir with a large spoon or spatula until everything is well incorporated. Fold in the blueberries.
- Distribute the batter evenly among the 12 muffin cups (a cookie scoop works well for this).
- Remove the crumb topping from the fridge and gently break it up with your fingertips, then sprinkle it evenly over each muffin. Bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean (or with a few moist crumbs).
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
- Oat Flour- Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months. For more tips on baking with oat flour, see my oat flour guide.
- Sugar- I used half regular sugar and half brown sugar. Any granulated sugar or sweetener will work for the recipe.
- Storage- Store your muffins covered at room temperature for 2-3 days or in the refrigerator for up to a week.
- Nutrition information includes the crumb topping.
Nutrition
Calories: 271kcal | Carbohydrates: 41g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 239mg | Potassium: 242mg | Fiber: 2g | Sugar: 18g | Vitamin A: 242IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg