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Baking recipe · from the recipe book

Apple Blueberry Oat Muffins with Oat Streusel

Tender, moist oat muffins full of fresh apple and juicy blueberries, finished with a crunchy cinnamon oat streusel.

Apple Blueberry Oat Muffins with Oat Streusel

Ingredients

  • 1⅔ cups130 gOld-fashioned rolled oatsdivided: 100 g for the batter, 30 g for the streusel
  • ¾ cup (180 ml)180 gButtermilk, low-fat
  • 1½ cups190 gAll-purpose flourdivided: 170 g for the batter, 20 g for the streusel
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 1½ tsp4 gGround cinnamondivided: 3 g for the batter, 1 g for the streusel
  • ½ cup packed120 gBrown sugardivided: 100 g for the batter, 20 g for the streusel
  • 2 large100 gEggsroom temperature
  • ½ cup120 gUnsweetened applesauce
  • ¼ cup60 gCanola oil
  • 1¼ tsp5 gVanilla extract
  • 1 medium180 gApplepeeled and finely diced
  • ¾ cup120 gBlueberries
  • 2 tbsp25 gUnsalted buttermelted

Steps

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, stir the batter portion of the oats (100 g) into the buttermilk and let soak for 15 minutes.
  3. Meanwhile make the streusel: in a small bowl, mix the streusel portions of oats (30 g), flour (20 g), brown sugar (20 g) and cinnamon (1 g), then stir in the melted butter until crumbly. Set aside.
  4. In a large bowl, whisk the batter portion of the flour (170 g) with the baking powder, baking soda, salt and the batter portion of the cinnamon (3 g).
  5. Into the soaked oats, whisk the batter portion of the brown sugar (100 g), the eggs, applesauce, canola oil and vanilla until smooth.
  6. Pour the wet mixture into the flour mixture and fold just until no dry flour remains.
  7. Gently fold in the diced apple and the blueberries.
  8. Divide the batter evenly among the 12 cups and sprinkle the streusel over the tops.
  9. Bake 18 to 22 minutes, until golden and a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 5 minutes, then move the muffins to a rack and cool at least 15 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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