Cracklin Oat Bran Blueberry Crunch Muffins
These Cracklin Oat Bran Blueberry Crunch Muffins are moist, flavorful, and topped with a sweet, crunchy cinnamon oat bran topping. Perfect for breakfast or snacks!
Servings: 12 servings
Ingredients
Topping
- 3 tablespoons all-purpose flour for topping
- a pinch kosher salt for topping
- 1 teaspoon ground cinnamon for topping
- 3 tablespoons lightly-packed light or dark brown sugar for topping
- ½ cup crushed Cracklin' Oat Bran cereal for topping
- 2 tablespoons unsalted butter melted, for topping
Batter
- 1½ cups fresh blueberries
- 2½ cups all-purpose flour divided, plus 1 tablespoon
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter melted and cooled slightly
- ½ cup vegetable or canola oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- ½ cup crushed Cracklin' Oat Bran cereal for batter
Glaze
- ½ cup powdered sugar for glaze
- 1 tablespoon honey for glaze
- 1 tablespoon milk for glaze
Instructions
Prepare the Topping
- In a small bowl, combine 3 tablespoons all-purpose flour, a pinch of kosher salt, 1 teaspoon ground cinnamon, and 3 tablespoons lightly-packed brown sugar. Stir in ½ cup crushed Cracklin' Oat Bran cereal. Drizzle in 2 tablespoons melted unsalted butter and mix until the mixture resembles coarse crumbs. Set aside.
Preheat and Prep
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with butter or cooking spray.
Mix Dry Ingredients
- In a large mixing bowl, whisk together 2½ cups plus 1 tablespoon all-purpose flour, 2½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, and ½ cup crushed Cracklin' Oat Bran cereal.
Combine Sugar and Eggs
- In another large bowl, whisk 1 cup granulated sugar with 2 large eggs until the mixture is pale and slightly thickened.
Add Wet Ingredients
- To the egg and sugar mixture, add ½ cup melted and slightly cooled unsalted butter, ½ cup vegetable or canola oil, 1 cup buttermilk, and 2 teaspoons vanilla extract. Whisk until well combined.
Incorporate Dry into Wet
- Gently fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep the muffins tender.
Fold in Blueberries
- Carefully fold 1½ cups fresh blueberries into the batter, distributing them evenly.
Fill Muffin Cups
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Add Crunchy Topping
- Sprinkle the prepared oat bran topping evenly over each muffin.
Bake
- Bake for 22-26 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
Prepare Glaze
- While the muffins are baking, whisk together ½ cup powdered sugar, 1 tablespoon honey, and 1 tablespoon milk in a small bowl until smooth.
Cool and Glaze
- Remove muffins from the oven and let them cool in the tin for 5 minutes. Transfer to a cooling rack and drizzle the glaze over warm muffins.
Equipment
- Muffin Tin
- Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Cooling Rack
- Small whisk or fork
Notes
- Fold blueberries gently into the batter to prevent the batter from turning purple.
- If the topping browns too quickly, tent the muffins with foil halfway through baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to a month.