blueberry crumb muffins

Spring has definitely sprung and with the beginning of the sunshine season comes the quintessential spring clean.

And today our place has turned into an absolute mad house as I turn the whole place upside down cleaning, organising and rearranging to dust off the last moments of winter and officially welcome the spring with its gorgeous sunshine, longer balmy days and renewed energy.

For morning tea we needed a break and a little refuelling so I baked these blueberry crumb muffins for a little sustenance.  They were delicious.  Full of blueberries and a lovely oat crust these little babies kept us going ’til sundown.

To create your own batch of blueberry spiked crumb muffins simply…

Begin by placing the eggs, oil, brown sugar, yoghurt and vanilla into a large bowl and whisk to combine.

Add the flour and baking powder and mix to just combined.

Fold through the blueberries.

Using a 1/4 measuring cup ladle the muffin batter into a 12 hole muffin tin lined with papers.  Top each muffin with a sprinkling of brown sugar and oats and pop into a preheated 180degree celsius oven for 15 minutes or until the muffins are cooked and lovely and golden.

Remove from the oven and allow to cool a little in the tin before removing to cool completely on a wire rack.  Serve for morning or afternoon tea alongside a delicious handful of fresh berries.

blueberry crumb muffins

Adapted from Kayla Marie’s Kitchen

INGREDIENTS

¾ cup (180ml) vegetable oil

2 eggs

1 cup thick natural yoghurt

½ tsp vanilla bean paste or essence

¾ cup brown sugar, plus extra to sprinkle

2 cups plain flour

2 teaspoons baking powder

1 cup blueberries (fresh or frozen)

1/4 cup oats

1 teaspoon cinnamon, ground

METHOD

Preheat oven to 180°C (350°F).  Line a muffin tray with 12 muffin paper cases.

Place the oil, eggs, yoghurt, vanilla and sugar in a large bowl and whisk to combine.  Add flour and baking powder and stir to combine. Add blueberries and gently fold to combine.

Pour the mixture into the muffin cases (I use a ¼ cup measurement for this, super fast, clean and easy) and top each muffin with a sprinkling of oats, brown sugar and dusting of cinnamon.  Pop into the oven and bake for 15 – 20 minutes or until cooked (test by pressing gently on the top of the muffin, if the muffin bounces back they are done).  Enjoy x

You might also enjoy…

 banana choc muffins

 strawberry muffins

 raspberry & chocolate muffins