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
- powdered sugar
- fresh blueberries
- Preheat oven to 180°C. Layer a muffin tray with paper molds or grease thouroughly.
- 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.
- 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.
- 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.
- Add dry ingredients to wet ingredients and mix gently but thoroughly to combine. Then, add blueberries and fold them carefully into the mixture.
- 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.
- 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!
- 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.
You can substitue sheep yogurt with plain yogurt or greek yogurt.
The recipe is created by Kristina and Mitja – VibrantPlate