Blueberry Crisp Muffins

Bakery style muffins that are light bursting with juicy blueberries and topped with an oatmeal crisp. The topping is sweetened with a little brown sugar, warming cinnamon and oats that just melt into the light and fluffy muffins. All I kept hearing from the boys is, “mmmmm mom, these are too good.”

DID YOU MAKE THESE BLUEBERRY CRISPY MUFFINS? 

If you loved this blueberry crispy muffins recipe I would appreciate it so much if you would give this recipe a comment! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #sunlovekitchen and tagging me @sunlovekitchen.

Ingredients

• 1 stick (8 tbsp) unsalted butter, melted
• 1/4 cup coconut oil, melted
• 2 eggs
• 1/2 cup honey
• 1/2 cup greek yogurt
• 3/4 cup milk
• 1 tbsp. vanilla extract
• 3 cups all-purpose flour
• 1 tbsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp cinnamon
• 1 1/2 cup blueberries fresh or frozen

Oat Crisp

• 3/4 cup brown sugar
• 1/2 cup flour
• 2 tsp. cinnamon
• 6 tbsp. butter melted

Directions

Preheat the oven to 425 degrees and line a muffin tin with muffin cups.

Starting with the muffins, in a stand mixer with a paddle attachment, mix together the butter, eggs, coconut oil, honey, yogurt, vanilla and milk. Mix for a couple minutes making sure to scrape down the sides just until combined. Then add in the flour, baking soda, baking powder, cinnamon and salt.

Mix it all together, then gently stir in the blueberries.

For the crisp in another small bowl stir together the brown sugar, flour, cinnamon and butter. Mix together just until it’s crumbly.

Using an ice cream scoop spoon the batter into each muffin cup and place about 1 tbsp of crisp onto each one. Bake at 425 for 5 minutes. Then reduce heat to 350 and continue to bake for about 15-18 minutes. Just until they are puffed and golden and when a toothpick is inserted it comes out clean. Let cool slightly and enjoy. Keep in an air tight container for about 4 days.