Blueberry Muffins with Honeyed Oat Streusel

Ahhhh Monday. Such a great day when it starts out with a muffin. Except I ate the last of my muffins yesterday. Eating really good food over the weekend and not saving any leftovers for Monday is a really regrettable situation to find yourself in, IMHO. But we had such a good, full, satisfying weekend that I guess not having any food prepped for Monday is ok. Really though, this past weekend was awesome. It was the first weekend we’ve had this month where we were just home, in our new town, living life and being us.

We kicked off the weekend Saturday morning by going to help with a Habitat for Humanity project with the church we’ve been visiting. I figured it’d be a great way to make some new friends. And I knew the experience would not fail to be interesting, to say the least, as I have absolutely no experience with construction. I don’t even know how to properly hammer in a nail. But boy did I learn. Our day at with Habitat involved building the frame for a house – like measuring wood studs, cutting them with a wood cutter, and then nailing them together to make wall frames and “ladder braces” and a bunch of other things that I didn’t think I could do but ended up doing. I wish I had pictures to prove it but the lot we were working on was super muddy and I didn’t want to bring my phone on the construction site. Good thinking, right?

After our stint of house-building we treated ourselves with a trip to Le Bourgeois Winery just 12 minutes down the road. It’s a really relaxing little day getaway, and one that I’m grateful to discover is nearby! We tooled around the vineyards, had a complementary tasting, listened to some live folk music and just enjoyed the scenes. We had dinner at “cafe” that was literally built in someone’s backyard off the Katy trail. Seriously, you eat at table’s in their backyard. The draw is the wood-burning pizza oven they built. You just walk to the yard at the back of their house, place your pizza order through a window in a shed-like building, and have a seat. 5 minutes later you’ve got a fresh, custom made wood-fired pizza in front of you.

Sunday was full but fun – church, a great workout, grocery shopping at my fav store in Como, and then embarking on the adventure of canning for the first time. I can’t believe I’ve never canned anything before, you guys. It’s really a fun little project! Ryan helped me every step of the way – it’s definitely nice if you have two sets of hands for something like this. We made blueberry-cherry jam and a mango-habanero-peach hot sauce. They are resting on the counter now and I’m resisting the urge to dig in. Hopefully they will make an appearance on the blog soon!

But let’s turn our attention to these little muffins now, because, really, how can you not with that dreamy streusel topping staring you in the face? Seriously, these are the muffins I will be making and eating for the rest of the summer and into the fall/winter because, well, they are just divine. Super moist, just sweet enough so you don’t feel like your having dessert for breakfast, and studded with just the right amount of blueberries. They’re also pretty hearty – I feel full with a single muffin for breakfast due to the high-protein Greek yogurt they are made with. There’s also whole grain flour and oats, which add such a nice element of texture on top. Make them with fresh or frozen berries – just know that they made need an extra 3-5 minutes or so of cooking time if you use frozen berries. Enjoy!

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Blueberry Muffins with Honeyed Oat Streusel

Prep Time

20 mins

Cook Time

20 mins

Total Time

1 hr

 

These blueberry muffins are extremely moist thanks to the use of Greek yogurt and are naturally sweetened with coconut sugar and honey. A nutty honeyed oat streusel topping gives a feel of indulgence yet makes the muffins hearty and satisfying.

Servings: 12 -14 muffins

Ingredients

For the streusel:

• 1 1/4 cups old-fashioned rolled oats
• 1 tablespoon whole wheat flour
• Pinch of salt
• 1/3 cup coconut sugar
• 4 tablespoons cold butter cut into chunks
• 1 tablespoon honey

For the muffins:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/3 cup coconut sugar
• 1/3 cup honey
• 2 tablespoons butter melted and cooled
• 2 tablespoons unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup fat free Greek yogurt {vanilla or plain}
• 2 cups fresh blueberries rinsed and patted dry

Instructions

For the streusel:

1. In a small bowl, combine the oats, flour, salt, and coconut sugar.
2. Using your fingers, smear the butter chunks into the oat mixture until a coarse, wet-sand like texture forms. Stir the honey into this mixture and place in the refrigerator while you make the muffin batter.

For the muffins:

1. Preheat oven to 350. Spray a muffin tin with baking spray or line with paper liners and set aside.
2. In a large bowl, sift together the flours, baking powder, and salt. Set aside.
3. In a separate large bowl, whisk the egg until light and frothy, about 30 seconds. Add the honey and coconut sugar to the egg and whisk until thick and well-combined, about 30 seconds.
4. Add the butter and applesauce to the egg mixture in 2 additions, whisking until combined.
5. Add the vanilla and Greek yogurt and whisk just until combined.
6. Add 1 and 3/4 cup of your blueberries to your flour mixture and toss with a rubber spatula to evenly coat them.
7. Slowly stir the egg-yogurt mixture into the flour-blueberry mixture with a rubber spatula. Use a folding motion to incorporate the two mixtures until just combined. It's important not to overmix in this step or your muffins will be tough!
8. Scoop the batter into the muffin wells, filling them 2/3 full. I like to use a large cookie scoop or a 1/4 measuring cup coated with cooking spray to make sure each muffin is the same size.
9. Top each cup of batter with the remaining blueberries.Use your fingers to evenly distribute chunks of the chilled streusel mixture onto each well of batter.
10. Bake the muffins for 18-21 minutes until the batter is cooked through and the tops of the muffins are slightly golden. Remove from heat and let them cool in the pan for 5 minutes.
11. Carefully transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature. Store remaining muffins in an airtight container in the fridge for up to 5 days.

Recipe Notes

Nutrition information per serving: Calories 246, Total Fat 6.5g, Saturated Fat 3.6g, Trans Fat 0.0g, Cholesterol 28mg, Sodium 104mg, Potassium 197mg, Total Carbohydrates 43.7g, Dietary Fiber 2.0g, Sugars 21.7g, Protein 4.8g