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Easy Mini Blueberry Muffins with Crunchy Oat Streusel

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Quick and satisfying mini blueberry muffins topped with a crunchy oat streusel, perfect for a grab-and-go breakfast or sweet treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (preferably unbleached)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup (65g) granulated sugar
  • 1/4 cup (57g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1/3 cup (80ml) buttermilk (or milk + 1 tsp lemon juice)
  • 1 teaspoon vanilla extract
  • 3/4 cup (110g) fresh blueberries (frozen can be used, toss in 1 tsp flour before folding)
  • For the oat streusel topping:
  • 1/3 cup (30g) old-fashioned rolled oats
  • 2 tablespoons (25g) brown sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons (28g) unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin or line with silicone liners.
  2. Make the streusel topping: In a small bowl, combine oats, brown sugar, flour, cinnamon, and salt. Add cold cubed butter and work into dry ingredients with fingers or pastry cutter until crumbly with pea-sized clumps. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until combined.
  4. In a separate bowl, beat the egg, then whisk in melted butter, buttermilk, and vanilla extract.
  5. Pour wet ingredients into dry and gently fold with a spatula until just combined; batter should be lumpy without dry streaks.
  6. Fold in blueberries gently to avoid bursting (if frozen, toss in flour first).
  7. Fill mini muffin cups about 3/4 full using a teaspoon or small cookie scoop (makes about 24 mini muffins).
  8. Sprinkle oat streusel topping generously over each muffin.
  9. Bake for 14-18 minutes until streusel is golden and a toothpick inserted comes out clean or with a few moist crumbs. Check at 14 minutes to avoid overbaking.
  10. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Keep butter cold for the streusel to maintain crunch. Do not overmix batter to avoid dense muffins. Start checking muffins at 14 minutes to prevent overbaking. For extra crunch, sprinkle coarse sugar on streusel before baking. Streusel topping can be made ahead and refrigerated for up to 2 days.

Nutrition

Keywords: mini blueberry muffins, oat streusel, quick muffins, easy breakfast, bite-sized muffins, healthy snack, homemade muffins

Find it online: https://tastypierecipes.com/easy-mini-blueberry-muffins-with-crunchy-oat-streusel-recipe-10-minute-tutorial/