I am holding on to summer like whoaaaa. I will not let the fresh berries go just yet. Which is why I’ve been eating pints of blueberries like they’re going out of season. Because they are. And while I enjoy them as is, I also love them in muffins.
But instead of posting ANOTHER blueberry muffin recipe (as if there is something wrong with that), I decided to do a mixed berry crumble muffin recipe that also has raspberries and blackberries.
And I want you to know that I fully realize I have an insane number of muffin recipes on my blog – including two blueberry ones (trust me, the recipes themselves are very different) and I take full ownership.
I just…. love muffins. So let’s do a rundown of all The Gourmet RD muffins before I talk more about these new mixed berry crumble muffins…
All the muffin recipes, right here
- Blueberry Date Muffins
- Pumpkin Muffins with Pistachio Muffins
- Cheddar, Jalapeno & Bacon Cornbread Muffins
- Lemon Poppy Seed Zucchini Muffins
- Almond Crunch Blueberry Muffins
- Sweet Potato Pie Muffins with Graham Cracker Crumble
- Banana Crunch Muffins
- Loaded Morning Glory Muffins
- Date Coffee Cake Yogurt Muffins
And it looks like most of them have a crumble on top, of some sort, and I’m absolutely not mad about it.
Why wouldn’t you want a muffin with a crispy crumble topping that’s slightly sweet, yet wholesome and hearty?!
So I basically just gave away what makes these so special. The muffin itself is tender, wholesome, hearty and packed with flavor as well as a giant portion of berries in each muffin.
The crumble is a mix of oats and flour along with cinnamon, butter and brown sugar.
And I honestly don’t know what better combination there is in this world. It’s a wonder the crumble ever makes it to the muffin before I eat it all with a spoon.
Mixed berry crumble muffins will be your new favorite muffins
Now count how many times I’ve said that before…Print
Mixed Berry Crumble Muffins
Tender mixed berry muffins with a buttery brown sugar topping.
- Prep Time: 10 mins
- Cook Time: 18-22 mins
- Total Time: 28-33 mins
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 2 tablespoons melted butter
- ¼ cup old-fashioned rolled oats
- ¼ cup whole wheat pastry flour*
- 3 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
- 2 cups whole wheat pastry flour*
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon coarse salt
- ⅓ cup oil
- ½ cup dark brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ⅓ cup milk
- 1 ½ cups mixed berries (fresh or frozen)
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with muffin liners and coat with cooking spray.
- In a small bowl, mix together the melted butter, oats, flour, brown sugar and cinnamon until combined.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
- In another bowl, mix together the oil, brown sugar and eggs until fluffy. Whisk in vanilla extract and milk. Slowly add the flour mixture to the bowl with the wet ingredients and stir until ingredients are just combined. Fold in berries.
- Fill muffin wells with batter about ¾ of the way full. Spoon crumble mixture on top of each and lightly press down into the batter. Bake 18-22 minutes or until just set. Let slightly cool before removing from the muffin tin.
Substitution Tip: Use any flour instead of whole wheat pastry flour, if desired (all-purpose, whole wheat, whole wheat white, gluten free all-purpose, etc.). I like whole wheat pastry flour because it has a finer, lighter texture than whole wheat (but with the same nutritional profile), resulting in a more tender baked good.
- Serving Size: 1 muffin
- Calories: 269
- Sugar: 12g
- Sodium: 209mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42mg
- Fiber: 5g
- Protein: 5g
- Cholesterol: 36mg
Keywords: healthy, ideas, from scratch, easy, baked good, whole wheat