Ingredients
Scale
- For the Streusel:
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 2 tablespoons melted butter
- 1/2 teaspoon cinnamon
- For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup rolled oats
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup melted coconut oil or butter
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/2 cup milk of choice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease them well. In a small bowl, combine the streusel ingredients: rolled oats, brown sugar, cinnamon, and melted butter. Stir with a fork until the mixture becomes crumbly and set it aside for later.
- In a large mixing bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk the melted oil, eggs, Greek yogurt, milk, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and fold gently with a spatula. Stop mixing just before the flour streaks disappear to avoid overworking the batter.
- Gently fold in the fresh blueberries and chocolate chips. Divide the batter evenly among the 12 muffin cups; they should be nearly full to ensure a high bakery-style dome. Sprinkle a generous amount of the prepared oatmeal streusel over the top of each muffin, pressing down slightly so it sticks.
- Bake the muffins at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15-18 minutes. The high initial heat helps the muffins rise quickly. They are done when a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before moving them to a wire rack.
- Cook Time: 37 minutes