These blueberry muffin bars are soft and moist like muffins but baked in a pan for easy slicing. Topped with a crunchy oat streusel, they’re loaded with fresh blueberries and just the right amount of cinnamon. Perfect for breakfast, snack time, or whenever you want a sweet treat.
Easy Blueberry Muffin Bars You’ll Love
Ingredients to make this Easy Blueberry Muffin Bars
Oat Streusel Topping:
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3/4 cup rolled oats
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1/2 cup all-purpose flour
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1/2 cup packed brown sugar
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1 teaspoon ground cinnamon
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1/2 cup cold butter, cut into cubes
Bars:
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2 1/4 cups all-purpose flour
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1 tablespoon baking powder
- 2 large eggs
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1 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup white sugar
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1/2 cup vegetable oil
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3/4 cup milk
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2 teaspoons vanilla extract
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2 cups fresh or frozen blueberries
Frozen Blueberries
All purpose flour
Egg
Directions
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper.
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For the streusel topping, mix the oats, flour, brown sugar, and cinnamon in a bowl. Then, use your fingers or a pastry cutter to work the cold butter in until the mixture looks crumbly. Set this aside.
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In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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In another bowl, beat together the sugar, vegetable oil, milk, eggs, and vanilla extract until smooth.
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Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Gently fold in the blueberries to avoid crushing them.
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Spread the batter evenly in your prepared pan. Sprinkle the streusel topping all over the batter.
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Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
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Let the blueberry muffin bars cool completely before cutting into squares.
Prep Time
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Prep: 15 minutes
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Bake: 35-40 minutes
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Total: About 50-55 minutes
Nutrition (per bar, makes 16 bars) about this Easy Blueberry Muffin Bars
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Calories: Around 190
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Fat: 9g
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Carbs: 25g
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Protein: 2g
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Fiber: 2g
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Sugar: 12g
FAQ
Q: Can I use frozen blueberries?
A: Definitely! You don’t need to thaw them first—just fold them in frozen.
Q: How should I store these bars?
A: Keep them in an airtight container at room temp for up to 3 days, or in the fridge for up to a week.
Q: Can I use margarine instead of butter in the streusel?
A: You can, but cold butter gives the best crumbly texture.
Q: Can these be made gluten-free?
A: Yes! Just swap the flour for a gluten-free blend.
Source: www.allrecipes.com
