These blueberry muffins are a delight! I really enjoy the streusel topping! They are easy to make and as always, I include step by step pictures that will help you try this recipe on your own! :)
Most of the ingredients you'll already have in your pantry, but if not, you may want to pick up some vanilla cake mix and blueberries!
Ingredients Needed:
4 cups yellow cake mix
1/2 cup flour
3/4 cup rolled oats
1 1/4 cup water
1 large egg
3 tbsp. canola oil
3 cups fresh or frozen blueberries
Streusel Topping:
1/4 cup flour
1 1/2 cup rolled oats
1 cup brown sugar
1 tsp. cinnamon
1 tsp. baking soda
6 tbsp. butter, melted
Makes 24 large muffins :)
Preheat the oven to 350 degrees F. Line muffin tins with cupcake liners (24 liners) and spray the top of the pan with cooking spray. This will help keep the muffins from sticking to the pan! :)
In a large bowl, combine cake mix, 1/2 cup flour, and 3/4 cup rolled oats. Stir until well mixed.
In a small bowl, whisk together 1 1/4 cup water, 1 large egg, and 3 tbsp. canola oil.
Pour wet ingredients into your bowl of dry ingredients and blend together until well mixed.
Gently stir in the blueberries and divide batter into your 24 liners.
*It's important to note that I almost forgot to add the blueberries and ended up pressing them into the batter after I had poured it into the liners. I actually think this works better. It keeps the batter from getting soggy from the blueberries and turning purple!
In a separate bowl, using a fork, mix together your streusel ingredients.
Spoon the streusel topping on top of your muffin batter and gently press it into the batter.
Bake for 35 minutes. Insert a toothpick into the center to check for doneness. Enjoy! :)
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