Sheep Yogurt Blueberry Muffins with Oats Crumble

These fluffy muffins go best as a sweet after-lunch coffee treat or when running low on energy, but they are a great breakfast option, too. These Yogurt Blueberry Muffins are beautifully tender and moist, but not too sweet, and the cherry on top is a delicious oats crumble. Making these cuties will only take a couple of minute.

The hardest part of the recipe is waiting for the muffins to cool down enought to eat them!

This recipe makes 12 muffins

Ingredients for the muffins:

  • 1,5 cup all-purpose flour
  • 1 cup rolled oats, roughly ground
  • 2 ts baking powder
  • pinch of salt
  • 2 eggs
  • 0,5 cup melted butter
  • 90 grams sugar
  • lemon zest
  • 1 cup sheep yogurt
  • 1 cup blueberries, fresh or frozen

Ingredients for the crumble:

  • 30 grams rolled oats, ground roughly
  • 30 grams ground almonds
  • 30 grams flour
  • 1 tbs brown sugar
  • 30 grams butter at room temperature

For decoration:

  • powdered sugar
  • fresh blueberries

Make it:

  1. Preheat oven to 180°C. Layer a muffin tray with paper molds or grease thouroughly.
  2. Prepare crumble: place oats in a bowl, add ground almonds, flour and brown sugar. Lastly, add room-temperature butter, cut into small cubes. Start combining with your fingers and mix until you get a mixture that resembles large breadcrumbs. Set aside.
  3. In a separate bowl add 1,5 cup of flower, a cup of ground rolled oats, baking powder and a pinch of salt. Combine well.
  4. In another bowl, crack open 2 eggs, discard egg shells. Whisk eggs to break them apart, and while whisking pour in melted butter to combine into a fluffy mixture. Add sugar and whisk again. Add sheep yogurt and lemon zest and fold into the mixture with a spatula.
  5. Add dry ingredients to wet ingredients and mix gently but thoroughly to combine. Then, add blueberries and fold them carefully into the mixture.
  6. Pour muffin mixture into the molds by using a spoon and fill them up to 2/3. Repeat until you use up your mixture. Then, take the crumble and sprinkle on top of the muffins.
  7. Place muffin tray in a preheated oven and bake 20-25 minutes until the muffins rise and turn golden brown. You can check when they are done by inserting a toothpick into a muffin. If the toothpick comes out clean, your muffins are done!
  8. Remove muffins from the oven and set on a rake to cool. Before serving dust with a bit of powdered sugar and some fresh blueberries.

Pro tip

You can substitue sheep yogurt with plain yogurt or greek yogurt.

 

The recipe is created by Kristina and Mitja – VibrantPlate