I love muffins. I have always loved muffins, and especially blueberry muffins. There’s just something about the sweet cakey goodness of a muffin with those sweet little berries that just makes me smile. I decided my inaugural post should definitely concern two things: muffins and allspice.
Now, allspice isn’t necessarily my go-to kitchen spice, but I have found that it works really well in both sweet and savory applications (beef rubbed with allspice is absolutely delicious, and if you haven’t tried it yet, you should!). In these muffins, I used it along with other spices to create a warm fall flavor.
I was inspired to make these muffins after reading a blog post at Budget Bytes. The recipe was for Triple Berry Oat Muffins, and while the author of Budget Bytes doesn’t really love muffins, she did a good job at selling me on these! I did change a few things in the recipe to accommodate things I love and what I had on hand — namely, about three dozen apples from our CSA.
These muffins are very tasty: they’re a bit chewy from the oats, and full of warm spices and sweet fruit. Because of all of the fruit and oatmeal, I definitely didn’t feel bad eating these for breakfast (though I would hesitate to call them “healthy”), but I also enjoyed them as both snack and dessert.
To get started, combine all of the ingredients for the oat crumble topping in a small-to-medium mixing bowl. If you make this in advance, it speeds things up later on, when you really just want to get your muffins in the oven so you can eat them! This will include oats, brown sugar, butter, and spices. Just mix the ingredients with your hands until they’re all combined and form little clumps. When it’s ready, stick it in the refrigerator until you’re ready for it.
Next, mix together the dry ingredients in a large mixing bowl. “Dry ingredients” in this recipe really will encompass everything dry — including sugars. This is where you add your spices, too. I went with cinnamon, cardamom, and allspice for a spicier cake.
Next, combine your wet ingredients (milk, oil, and eggs) and whisk them together.
Pour your wet ingredients into your dry ingredients, stirring until just combined. Don’t overmix here!
Next, it’s time to get your fruit ready. I used two apples, which I peeled and diced, and a half cup of frozen wild blueberries. These are tiny, delicious little berries that add just the right pop of berry goodness to muffins.
Add the apples to the muffin batter first, folding in carefully, again making sure not to overmix. Then add your blueberries, also carefully. If you overmix these, aside from having tough muffins, you’ll also have bluish grey muffins, and nobody really likes that.
Pour your muffin batter into a lined muffin tin. This recipe makes 12 regular sized muffins. Then, top with your refrigerated oat crumble before putting in the oven.
Your oven temperature will be at 500 degrees when you put the muffins in, but as soon as they go in, reduce the temperature to 400 degrees. Let them bake for 20-22 minutes before removing to cool.
These muffins will keep in an airtight container for a few days, if you don’t eat them first, or you can freeze them for later use.
I hope you enjoy these as much as I did!
- 1/2 cup old-fashioned rolled oats
- 2 tbsp. unsalted butter, chilled
- 2 tbsp. light brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/2 tsp. allspice
- 1 1/4 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp. kosher salt
- 1 tbsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. cardamom
- 1/4 tsp. allspice
- 1 cup milk
- 1/4 cup canola oil
- 2 large eggs
- 2 medium apples, peeled and diced
- 1/2 cup frozen wild blueberries
- Combine oats, butter, sugar, and spices in a medium mixing bowl until clumps form. Refrigerate until ready to put on top of muffins.
- Preheat oven to 500 degrees.
- Combine flour, oats, sugars, salt, baking powder, and spices in a large mixing bowl.
- In a separate bowl, whisk together milk, oil, and eggs until combined.
- Stir wet ingredients into dry ingredients until just mixed. Be careful not to overmix.
- Fold apples into batter before carefully adding blueberries, again being sure not to overmix.
- Pour batter into prepared muffin tin lined with baking cups. Cups will be about 2/3 to 3/4 full.
- Add crumble topping to the top of each muffin, distributing evenly among muffins.
- Put muffins into oven, immediately lowering temperature to 400 degrees, and bake for 20-22 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
- Muffins will store well in the freezer in a zip-top bag. To reheat, defrost in the microwave for about 30 seconds.