Blueberry Crumble Breakfast Muffins
40 minutes
12
Wonderfully soft texture without the need for eggs, making them ideal for those following gluten-free, egg-free, or plant-based diets. Perfect for breakfast, meal prep, or an afternoon snack, these wholesome muffins are easy to make and just as enjoyable fresh from the oven as they are on the go.
Ingredients
Method
- Preheat the oven to 170°C and line a muffin tin with paper muffin cases.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, melted butter, buttermilk, vanilla, and yoghurt until smooth and well combined.
- Add the gluten-free flour, oats, Organic Psyllium Husk Powder, baking powder, bicarbonate of soda, Organic Cinnamon Powder, and ground flaxseed. Mix until just combined, being careful not to overmix.
- Gently fold in the blueberries that have been lightly coated in flour.
- Divide the batter evenly between the muffin cases. Sprinkle the crumble topping generously over each muffin.
- Bake for 25 minutes, or until a toothpick inserted into the centre comes out clean.
- Leave the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
