If a blueberry muffin can be arguably classed a breakfast option does putting crumble on top make it the best start of the day possible ever? A muffin, super light and yielding with pops of fruit inside of course crying out for a crunchy buttery crumble topping, no? Breakfast party for one then…

RECIPE:

CINNAMON CRUMBLE TOPPING 

• 90g PLAIN FLOUR

• 67g LIGHT BROWN SUGAR

• ¼ Tsp SALT

• ½ Tsp GROUND CINNAMON (The cinnamon makes is breakfasty?)  

• 55g MELTED BUTTER (what are you doing here? shhhh. Ok I won’t tell)

BLUEBERRY MUFFIN MIX

• 360g PLAIN FLOUR

• 200g CASTER SUGAR

• 150g LIGHT BROWN SUGAR (You could always golden caster sugar instead here too?)

• 3 Tsp BAKING POWDER

• ½ Tsp BAKING SODA

• 1 Tsp SALT

• 3 Tsp GROUND CINNAMON (Other spices such as cardamon and nutmeg would also be delicious here) 

• 425g GREEK YOGHURT (this recipe uses a few different types of ‘liquid’ fats to create the ideal texture. So a higher fat yoghurt is preferable.)

• 2 LARGE EGGS

• 175g SUNFLOWER OIL (Or other neutral oils you have knocking about in your cupboard)

• 118ml MILK

• 1 Tsp VANILLA EXTRACT

•  200g FRESH BLUEBERRIES (Other soft berries work well in this recipe also)

BEFORE YOU START…

• Preheat your oven to 160c (Fan Oven- 170c for other, less powerful ovens)

• Line a muffin tray with 12 muffin cases of your choosing.

METHODS:

FOR THE CINNAMON CRUMBLE TOPPING… 

Mix everything together until you have a chunky crumble-like texture. Set aside while you make the muffin mix.

FOR THE BLUEBERRY MUFFIN MIX‍…

Mix all the dry ingredients together in a bowl, using a whisk to break up any lumps of sugar (the darker the sugar, the more likely to clump due to the moisture content from the molasses. Yummy lumps. Set aside while you prepare your dry ingredients .

 In a second bowl, weigh all the wet ingredients together then whisk until smooth.  Pour the wet ingredients into the dry gradually, ensuring not flood the dry ingredients too quicky as this causes lumps. Mix by hand until smooth. Decant the mixture into a piping bag.

TO BAKE:  Pipe half the mixture across the 12 muffins, dot with 4-5 fresh blueberries and top up with the remaining batter. Finish with a generous coating with the crumble and bake for 20-22 minutes until the entire room smells like breakfast (insert the knife, clean knife happy life). These muffins don’t need to be breakfast straightaway and freeze well once baked. Simply defrost at room temperature before starting your day just right.