Mixed Berry Muffins with Crumble Topping

Mixed Berry Crumble Muffins

Tender mixed berry muffins with a buttery brown sugar topping.




  • 2 tablespoons melted butter
  • ¼ cup old-fashioned rolled oats
  • ¼ cup flour*
  • 3 tablespoons brown sugar
  • 1 teaspoon ground cinnamon


  • 2 cups flour*
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon coarse salt
  • ⅓ cup oil
  • ½ cup brown sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ⅓ cup milk
  • 1 ½ cups mixed berries (fresh or frozen)


  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with muffin liners and coat with cooking spray.
  2. In a small bowl, mix together the melted butter, oats, flour, brown sugar and cinnamon until combined.
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
  4. 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.
  5. 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: *My favorite flour for this recipe is whole wheat pastry flour, but whole wheat, whole wheat white, all-purpose, gluten free all-purpose, and oat flour will work. 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.


Keywords: healthy, ideas, from scratch, easy, baked good, whole wheat