Scan this QR Code to follow PureWow on Snapchat!
PureWow
Blueberry Oat Muffins with Crumb Topping
Blueberry Oat Muffins with Crumb Topping

You know how the story goes: Girl opens bakery. Girl hires baker. Girl and baker fall in love. We'd be more jealous of One Girl Cookies' Dawn Casale and her Cinderella story had we not benefitted from the romance, too: Casale and her husband have kept our sweet teeth satisfied at their popular Brooklyn bakery for years. And now the couple has penned a cookbook to help us make their recipes at home. Start with their blueberry-oat muffins: The vanilla-scented-crumb-and-cinnamon-spiked topping have made them a regular part of our weekend brunch tradition.

Makes 12 muffins
Start to Finish: 1 hour

Ingredients

Crumb Topping

2/3 cup all-purpose flour

1/3 cup packed light brown sugar

¼ cup rolled oats

½ teaspoon ground cinnamon

¼ teaspoon table salt

10 tablespoons (1¼ sticks) cold unsalted butter, cut into small pieces

 

Muffins

2/3 cup rolled oats

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1½ teaspoons table salt

6 tablespoons (¾ stick) unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1 cup sour cream

¼ cup honey

1 teaspoon pure vanilla extract

2 cups frozen blueberries

Directions

1. Preheat the oven to 350°. Line a 12-cup muffin pan with paper liners.

2. Make the crumb topping: In the bowl of a food processor, combine the flour, brown sugar, oats, cinnamon and salt; pulse to combine. Add the butter and pulse until the mixture forms pea-size clumps.

3. Make the muffins: In the clean bowl of a food processor, process the oats until powdery. In a medium bowl, whisk together the ground oats, flour, baking powder, baking soda and salt.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and granulated sugar at medium speed until light yellow and fluffy, about 3 minutes. Blend in the eggs one at a time and mix for 1 minute. Add the sour cream, honey and vanilla and mix for 30 seconds. With the mixer running at low speed, gradually add the flour mixture. Mix for 10 seconds. Take the bowl off the mixer and fold in the blueberries with a rubber spatula.

5. Divide the batter among the prepared muffin cups. Sprinkle the muffins generously with the crumb topping. Bake, rotating the pan halfway through, until the top of a muffin springs back when lightly pressed, about 28 minutes. Let the muffins cool for 10 minutes before removing from the muffin tin. Transfer the muffins to a wire rack and let cool completely before serving.

Finishing Touches

It's the details that count! Try these tips

  • For a healthier option, substitute low-fat sour cream.

  • Though we made our batch with tart blueberries, you can use any number of frozen fruits instead, such as cranberries, raspberries or peaches.

  • Leave it to Williams-Sonoma to make a muffin pan handsome enough to put out in front of company. We love this simple, elegant gold-coated version ($30).

From Around The Web