These muffins have one thing most blueberry muffins are missing: A crunchy oat crumble, made with Luxembourgish oats from Le Moulin.
A really great breakfast muffin that makes you look forward to getting out of bed!
Find more fantastic baking recipes in my book Baking with Anne.
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Makes 10 big muffins
90ml milk
1 tsp lemon juice
2 eggs
170g Le Moulin sugar
1 tbsp vanilla sugar
90g Greek yogurt
220g Le Moulin Multi-usage flour (T55)
115g butter, melted
2 tsp vanilla extract
30g Le Moulin fine oats
1 tbsp baking powder
½ tsp salt
250g blueberries, frozen
For the oat crumble:
40g Le Moulin fine oats
40g Le Moulin Multi-usage flour (T55)
30g Le Moulin sugar
A pinch of cinnamon
40g cold butter
pinch of salt
Preheat the oven to 200°C fan and line 10 holes of a muffin tin with deep holes.
Mix the milk with the lemon juice and set aside for 10 minutes so it curdles.
For the crumble, rub all ingredients together until you get small clumps. Set aside.
In a bowl, whisk the eggs with the sugar. Add yogurt and the curdled milk and beat again, then add the melted butter and vanilla and combine.
In another bowl, mix the flour, oats, baking powder and salt.
Fold the dry ingredients into the wet mixture until just combined.
Toss the frozen blueberries in 1 tablespoon of flour and fold through the dough.
Divide the batter between the muffin cases add a spoonful of crumble on top.
Bake for 5 minutes at 200°C fan, then reduce to 160°C fan and bake for another 45 minutes until golden and risen.
Leave to cool on a wire rack before serving.
