Blueberry Muffin Bars

These blueberry muffin bars are full of blueberries and topped with a delicious streusel topping. They have the best qualities of a muffin and a dessert bar.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 20 servings

Calories: N/A per serving

Ingredients

¾ cup - 3/4 cup rolled oats
½ cup - 1/2 cup all-purpose flour
½ cup - 1/2 cup packed brown sugar
1 teaspoon - 1 teaspoon ground cinnamon
½ cup - 1/2 cup cold butter, cubed
2 ¼ cup - 2 1/4 cups all purpose flour
1 tablespoon - 1 tablespoon baking powder
1 teaspoon - 1 teaspoon baking soda
½ teaspoon - 1/2 teaspoon salt
¾ cup - 3/4 cup white sugar
½ cup - 1/2 cup vegetable oil
¾ cup - 3/4 cup milk
2 - 2 large eggs
2 teaspoon - 2 teaspoons vanilla extract
2 cup - 2 cups fresh or frozen blueberries

Instructions

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking pan with cooking spray.
Prepare oat streusel topping: stir oats, flour, brown sugar, and cinnamon together in a large bowl. Cut in butter with a pastry blender until the mixture is crumbly. Set aside.
For bars. whisk flour, baking powder, baking soda, and salt together in a bowl.
Whisk together white sugar and oil in a large bowl until well combined. Whisk in milk, eggs, and vanilla extract.
Stir flour mixture into egg mixture until just combined.
Gently fold in blueberries.
Spread batter evenly into the prepared pan.
Sprinkle streusel topping evenly over batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes.
Let bars cool in the pan on a wire rack 20 to 30 minutes before slicing and serving Recipe developed by Barrett Heald