Blueberry Oat-Crumble Muffins

Adding a oatmeal crumble topping to these muffins makes them taste absolutely amazing!


Put away your spatula, your fingers are the best tool for this job! Break up the butter into tiny pieces, and thoroughly mix all other ingredients together.


Although fresh are best (especially if you don’t want blue-tinted muffins), frozen berries can be used, but first thaw them in a strainer, discarding any excess liquid. Then gently fold them into the batter, taking care not to mash the berries causing them to release their juices. Reserve some berries to sprinkle on top.

I love to use a spring-loaded ice cream scoop for portioning out muffin batter. It makes everyone the same size, and it gives a perfect smooth shape to the top of each. Sprinkle with the oat topping and a few of the reserved berries – this finishes the muffins off making them look as great as they taste!


Blueberry Oat-Crumble Muffins

Marla Hingley
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 12


Crumble Topping

  • ½ cup GF old fashioned oats
  • ¼ cup brown sugar
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • 2 Tbsp butter or margarine chilled & cubed


  • 1 egg room temp
  • ½ cup milk or milk substitute room temp
  • 1 tsp vanilla
  • 6 Tbsp butter melted & cooled
  • 1 ½ cups
  • ¾ cup sugar
  • ½ cup almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp xanthan gum
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • 1 cup blueberries fresh or frozen/thawed, divided


  • For topping combine all ingredients, using fingers to incorporate butter into pea sized crumbs. Set aside.
  • For the muffins, whisk together the egg, milk, vanilla, and butter. In a large bowl whisk together the remaining dry ingredients. Add in the egg mixture, stirring until just combined, then fold in ¾ cup of the blueberries.
  • Drop batter into paper lined muffin tins to 2/3 full, and top with 1 Tbsp or so of the crumble mixture. Top with a few of the reserved blueberries.
  • Bake at 375°F for 25-30 minutes.
Tried this recipe?Let us know how it was!
See also
Lentil Salad with Grilled Salmon & Potatoes


Similar Posts


  1. 5 stars
    I didn’t have any blueberries, so I used 4 of those little Mott’s applesauce/blueberry cups (3.9oz lunchbox size) and decreased the liquid to 1/3 cup.
    The only ‘oats’ I have are quick-cook Quaker.
    Interesting topping. Never thought about topping muffins like that before.
    I keep dried cranberries in the cupboard. May try this recipe on them.

  2. You can use and equal amount of coconut flour or omit it completely. To omit it completely, here are some things to keep in mind:

    Nut flours in baking are mainly used as an accent (in terms of flavor and texture). Since they don’t really contribute to the baked goods structure/rising ability, you don’t need to replace it with an equal amount of flour. But because they have an extraordinarily high fiber content and absorb considerably more liquid than other flours, removing it from the recipe completely will definitely affect the volume and consistency of the batter (it will be very runny).
    To alter the recipe to omit the almond flour, start by using half the amount of milk called for in the recipe. Once mixed up the batter should be thick like pancake batter, so adjust as needed with more milk, or more GF flour blend.

Leave a Reply

Your email address will not be published.

Recipe Rating