Blueberry Muffins with Brown Sugar Oat Crumble

Oat Topping

1/4 cup brown sugar

1/4 cup old fashioned rolled oats

3/4 teaspoon ground cinnamon

1/8 teaspoon kosher salt

Muffins

1 1/2 cups all purpose flour

1/2 cup granulated sugar

1/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

1/3 cup grapeseed oil

3/4 cup buttermilk

1 egg

1 cup fresh blueberries

1 teaspoon vanilla extract

For the topping:

Preheat the oven to 375°F. Place the brown sugar, oats, cinnamon and salt in a mixing bowl and stir to combine. Set aside while you make the muffins.

For the muffins:

Place the flour, granulated sugar, brown sugar, baking powder and kosher salt in a large mixing bowl and whisk to combine.  Place the oil, buttermilk and egg in a separate bowl and whisk to combine. Add the buttermilk mixture to the flour mixture and stir until just combined. Fold in the fresh blueberries and vanilla extract.

Divide the batter evenly between the cups of a 12-cup muffin pan. Divide the oat topping among the muffins, pressing down lightly to make sure the oats adhere to the muffins. Place in the preheated oven and bake 16-18 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and let the muffins rest in the pan for 5 minutes.  Remove the muffins from the pan and set on a rack to cool completely.