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
- 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.