The Crunchiest Blueberry Oatmeal Walnut Muffins with Granola Topping

Like freshly baked bread, I like my muffins to have a little bit of crunch. My secret, it’s not really a big one. I just like to top my muffins off with my favorite honey almond granola from Whole Foods (you can always sub it with your granola of choice) and if the recipe that I’m making doesn’t call for nuts, I like to add walnuts to pretty much any muffin recipe that I make.

This recipe is just the first oatmeal related recipe that I will be sharing here on the blog this month. Since January is “Oatmeal” month I thought I’d share a few of my favorite recipes that I whipped up during my holiday break.

For this recipe I used fresh organic blueberries, and instead of using Lactaid as I usually do (with my milk allergy I have to switch things up in recipes from time to time) I decided to sub with my new non-dairy milk obsession, Vanilla Almond Milk. It adds just another hint of flavor, and it makes these muffins 100% dairy free! I go with the sweetened version of the milk, and despite the brown sugar that goes into these muffins (you can sub for honey if you prefer) I don’t find them to be an overly sweet muffin… which is just the way that I like it.

While we used a jumbo muffin pan for our recipe, the recipe will still work for a standard 12 cup muffin pan. Just adjust the baking time to 15-17 minutes. You may need more or less time depending on your altitude.

The Crunchiest Blueberry Oatmeal Walnut Muffins with Granola Topping

Ingredients:

• 1 cup all-purpose flour
• 1 1/4 cup old fashioned oats
• 1/2 cup brown sugar, packed
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup vanilla almond milk
• 1/2 cup unsweetened applesauce
• 1 tbsp canola oil
• 2 large eggs
• 1 tsp vanilla bean paste
• 1 cup blueberries (or one small container)
• 1/2 cup walnut pieces
• Granola (for topping)

Directions:

1. Preheat oven to 400 degrees F. Line a 6 cup large muffin tin with paper liners or coat with nonstick spray; set aside.
2. In a bowl, combine flour, oats, sugars, baking powder, baking soda and salt.
3. In another bowl, whisk together almond milk, applesauce, canola oil, eggs and vanilla paste. Pour mixture over dry ingredients until just moist. Add blueberries, walnuts and gently toss to combine.
4. Scoop batter in the muffin tray and sprinkle with granola. Place in oven and bake for 27-30 minutes or until tester inserted comes out clean.
5. Remove from oven and cool.

Did you recreate this recipe? I’d love to know your thoughts in the comments below.