Damn Delicious

Blueberry Oatmeal Muffins with Granola Crumb Topping

The perfect way to start your mornings with these healthy, hearty muffins loaded with juicy blueberries and crumbly granola! 

Blueberry Oatmeal Muffins with Granola Crumb Topping - The perfect way to start your mornings with these healthy, hearty muffins!

Between my full-time day job and my full-time blog job, it can be a bit exhausting. That’s why I’m always on the lookout to simplify my time spent in the kitchen during the insane mornings where I’m struggling to get out the door before 7:30AM or when I’m too tired to cook after a 10-hr work day.

Blueberry Oatmeal Muffins with Granola Crumb Topping - The perfect way to start your mornings with these healthy, hearty muffins!

I generally skimp on dinner with some yogurt or cereal but I do my best to have a hearty meal for breakfast before I head off to work. But it’s impossible to whip up a complete breakfast that involves pancakes, eggs, bacon, home fries and freshly squeezed orange juice during the work week.

Blueberry Oatmeal Muffins with Granola Crumb Topping - The perfect way to start your mornings with these healthy, hearty muffins!

So to save some time in the kitchen, I whip up a batch of muffins and pop them in the freezer. When the morning comes around, I take one of the muffins and reheat it in the microwave for 30 seconds. It tastes just like it did when it came out of the oven and the only effort it took was a 30 second wait. How easy is that?

Blueberry Oatmeal Muffins with Granola Crumb Topping - The perfect way to start your mornings with these healthy, hearty muffins!

But being low on my supply of muffins, I just had to replenish by making some oatmeal muffins. I found some gorgeous blueberries at the grocery store the other day so I just had to throw them in here too. And then at the last minute, I found some leftover granola to be used as a crumb topping before popping these babies into the oven.

Blueberry Oatmeal Muffins with Granola Crumb Topping - The perfect way to start your mornings with these healthy, hearty muffins!

These muffins are incredibly light and fluffy, loaded with fresh blueberries just waiting to burst. I absolutely loved these muffins as is but when I topped them off with some Land O Lakes® Butter with Canola Oil, I was in heaven.

Blueberry Oatmeal Muffins with Granola Crumb Topping - The perfect way to start your mornings with these healthy, hearty muffins!

With just three simple ingredients of sweet cream, canola oil and salt, this butter here gives you just enough creamy, spreadable goodness in every bite. You can seriously spread this butter on everything, from dinner rolls to pastries to your morning bagel, but my all time favorite is spreading this onto these muffins here!

Blueberry Oatmeal Muffins with Granola Crumb Topping

The perfect way to start your mornings with these healthy, hearty muffins!

15 minutes20 minutes

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup old fashioned oats
  • 1/2 cup brown sugar, packed
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • 1 cup granola

Directions:

  1. Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
  2. In a large bowl, combine flour, oats, sugars, baking powder, baking soda and salt.
  3. In a large glass measuring cup or another bowl, whisk together milk, applesauce, vegetable oil, eggs and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
  4. Scoop the batter evenly into the muffin tray. Sprinkle with granola. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  5. Remove from oven and cool on a wire rack.

Adapted from Skinnytaste.

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42 comments

  1. These look amazing. Do you wrap these individually or put them in one big bag for the freezer?

  2. Is there a substitute for the apple sauce?

  3. The muffins were terrible. I couldn’t even get them out of the pan. Not enough dry ingredients.

  4. can I use whole wheat flour?

  5. I made these muffins a few hours ago, and they were absolutely delicious! Very light, moist and bursting with blueberries! As I see from a few other posts, my muffins also stuck to the liner and I thought I missed a step. In future I’ll just use cooking spray on the tin or liners. Substituted 2% milk for the almond I had and it was delish!! Had only original applesauce, so I omitted the granulated sugar. Definitely making more of these gems!!

  6. Made these this morning exactly as your recipe stated and my husband loved them!  He loved the crunch on top and that they weren’t overly sweet.  Thanks so much for sharing!

  7. This is my absolute go-to recipe for muffins.  Everyone loves them – my toddler, husband, lovely new mommies in the hospital 🙂  I usually add coconut (to the muffin and the topping), flax seed meal, and sometimes chia for an added boost.

    Thanks, Chungah!

  8. These muffins were delicious. I just took them out of the oven and couldnt even wait to try one..mmmmm. Still warm! My 18 month old will enjoy these for breakfast. It can be challenging to switch up the ol breakfast rut , so im happy to add these to a much needed rotation recipe! I didnt have granola and i used frozen bluberries and added a dash of cinnimon.yummo, thanks for this easy and healthy muffin

  9. excelłent muffins! Family comment “. Best muffins you have ever made Mom”. Yes,I think it was a compliment

  10. I just made these and while the flavor is phenomenal, the texture is kind of spongy. The blueberries all sunk to the bottom and the batter was very watery. The only thing I did differently was sub the applesauce with greek yogurt (because I was out of applesauce). Think that may be the problem?

  11. I just put a batch of theses in the oven. I did almond milk instead of 2% and then split the mixture (before adding berries) into 3 batches of just a tad over 1 cup each (the mixture without berries makes about 3 and 1/3 cups) and then added 1/3 a cup of strawberries to one batch, 1/3 a cup of blueberries to one batch and 1/3 a cup of raspberries to the last batch. I didn’t want to have a dozen of one kind to eat for a few days straight (and with only 2 adults and one baby it would have been at least 3 day of one kind of muffins to eat). Cant wait to see how they turn out.

    The only other thing I didn’t do was top with granola because I couldn’t bring my self to pay $3 for on pound of it at the store and haven’t experimented with making my own.

  12. Just wondering if you think almond milk instead of 2 % would work in this recipe? Thanks!

  13. I made these two nights ago, and they were a hit with my (picky) husband, (pickier) two-year-old, and my (just starting table foods) baby. I’m off to make a double batch for freezing. Thanks for the recipe. It’s a keeper.

  14. I live in Colombia , sometimes is difficult to find blueberries, which other fruit can I use?

    • Feel free to substitute with your favorite kind of berry – strawberry, raspberry, blackberry, etc.

  15. I made these last night and they were wonderful. I did change a few things:
    I changed from 1 cup all-purpose flour to 50-50 wheat and white flour and used 1 tablespoon coconut oil instead of the vegetable oil. Also, I did not use the 2 tablespoons white sugar.

  16. I made these today with the exact ingredients listed, but had to bake them a good 25 minutes and they all stick to the paper. What do you think I did wrong?

    • Unfortunately, it is very difficult for me to answer what went wrong as I was not in the kitchen with you. Baking time can be significantly longer or shorter based on your oven temperature and/or altitude. I recommend using an internal oven temperature – it amazes me as to how the oven temperature is never really what it’s supposed to be, especially on old ovens. As for the muffins sticking to the wrapper – you can always bake without the liners and just spray the muffin pan with nonstick spray. Hope that helps!

  17. I made these last night and they were fabulous! Thanks for posting!

  18. Just made these and they were delicious!! Perfect amount of sweetness and super moist. Thank you for sharing the recipe!

  19. Would plain instant oats work?

    • I don’t think plain instant oats would work very well. I highly recommend using the ingredients as listed in the recipe for optimal results.

  20. Do you think using frozen blueberries would work? Any tips/measurements for that? Thanks!

  21. Can I subitute the applesauce with anything? Maybe plain Greek yogurt?

  22. Can I use coconut oil instead of vegetable oil ?? These look delicious! TIA 🙂

  23. I just tried these today and they were great! My kids loved them as well…the only issue I had was that they stuck to the cupcake paper (any ideas why that would happen)??
    Thanks!

    • I’m not too sure why that would happen but you can always skip the liners and grease the muffin pans instead.

    • I am cooking these in the morning. My trick for keeping the muffins from sticking to the paper cups is that I spray the inside of the paper cups with coconut oil spray. . quite sure any other canned oil spray would work as well!

  24. What is the recipe for the white spread on the muffins ?

  25. Do you have a recipe for your granola?? 🙂 I’ve made some batches that sound like they will be amazing and they were NOT 🙁 I need a good recipe!!!