Blueberry Oat Muffins with Cinnamon Oat Crumble

1. Preheat oven to 425. Grease a 12-cup muffin pan.

2. Combine 1 cup oats and oat milk; let stand 20 minutes, until liquid is partially absorbed.

3. Meanwhile, combine 1 ½ cups flour, 2 tsp. cinnamon, baking powder, salt and baking soda in medium bowl.

4. In another bowl combine eggs, 􀌿⁄₃ cup brown sugar and ½ cup melted Country Crock® Plant Butter.

5. Stir oat mixture and egg mixture into flour mixture until just combined. Stir in blueberries.

6. Divide batter evenly between prepared muffin cups.

7. For the crumble: Combine ½ cup brown sugar, ¹/₃ cup oats, ¹/₃ cup flour and ½ tsp. cinnamon. Stir in 4 Tbs. melted Country Crock® Plant Butter. Using hands, press mixture together to form crumbs. Sprinkle over muffins before baking.

8. Bake 5 minutes. Keeping muffins in oven, reduce oven temperature to 350oF and continue baking for an additional 20 minutes or until muffins are baked through.

9. Cool in pan 5 minutes. Run a sharp knife around muffin edges and transfer to wire rack to cool.

• 13 g Fat
• 5 g Saturated Fat
• 30 mg Cholesterol
• 390 mg Sodium
• 46 g Carbohydrates
• 2 g Fiber
• 5 g Protein