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Baking recipe · from the recipe book

Blueberry Raspberry Oat Muffins with Oat Crumble

Tender, nutty oat muffins soaked in buttermilk, bursting with juicy blueberries and raspberries under a crisp cinnamon oat crumble.

Blueberry Raspberry Oat Muffins with Oat Crumble

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oatsdivided: 120 g for the batter, 30 g for the crumble
  • 1 cup (240 ml)250 gButtermilk, low-fat
  • 1⅓ cups170 gAll-purpose flourdivided: 150 g for the batter, 20 g for the crumble
  • ⅔ cup packed130 gBrown sugardivided: 110 g for the batter, 20 g for the crumble
  • ⅓ cup85 gUnsalted butterdivided: 70 g melted and cooled for the batter, 15 g cold and cubed for the crumble
  • 2 large100 gEggs
  • 1¼ tsp5 gVanilla extract
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 1⅛ tsp3 gGround cinnamondivided: 2 g for the batter, 1 g for the crumble
  • ¾ cup120 gBlueberries
  • ⅔ cup80 gRaspberries

Steps

  1. In a bowl, stir 120 g of the oats into the buttermilk and let soak 20 minutes so the oats soften.
  2. Meanwhile, preheat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  3. Make the crumble: in a small bowl, rub the remaining 30 g of oats, 20 g of the flour, 20 g of the brown sugar, 1 g of the cinnamon and the 15 g of cold cubed butter together with your fingertips until clumpy. Chill until needed.
  4. In a large bowl, whisk the remaining 150 g of flour with the baking powder, baking soda, salt and the remaining 2 g of cinnamon.
  5. Into the soaked oats, whisk the remaining 110 g of brown sugar, the 70 g of melted butter, the egg and the vanilla.
  6. Pour the oat mixture into the flour mixture and fold just until no dry flour remains; a few lumps are fine.
  7. Gently fold in the blueberries and raspberries without crushing them.
  8. Divide the batter among the 12 cups and scatter the crumble over the tops.
  9. Bake 18 to 22 minutes, until the tops are golden and a toothpick in the center of a muffin comes out clean (a little berry juice is fine).
  10. Cool in the pan 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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