Blueberry Crumble Breakfast Muffins

Blueberry Crumble Breakfast Muffins

Muffins are one of those treats that can be made so many ways, but I mean muffins for breakfast… yes please! 

These muffins are really easy to make, fluffy, full of flavour and a great start to the day. They last in an airtight container for a week, so there’s no stress when the dreaded ‘what’s for breakfast?’ question is asked – they’ve taken away the stress in my house! What’s more, they fill you up and give you energy to start the day.

I’ve used flax eggs in this recipe, which binds the mixture together like regular eggs. The flax eggs are really simple to make – for two, just combine 2 tbsp ground flaxseed and 6 tbsp warm water, beat them together and leave aside for 5 minutes. The resulting ‘egg’ will be quite thick and tacky. 

Preparation  : 15 minutes

Baking Time : 22 – 24 minutes 

Makes : 12 large muffins

Ingredients

For the Muffins

• 330g Plain Flour 

• 75g Oats

• 150g Caster Sugar 

• 50g Coconut Sugar

• 110g Dairy-Free Butter 

• 2 Flax Eggs 

• 250g Dairy-Free Milk

• 1 tbsp Apple Cider Vinegar

• 1 tsp Bicarbonate Soda

• 1 tsp Baking Powder 

• 2 tsp Vanilla Extract 

• 250g Blueberries (rolled in 1 tbsp flour)

For the Crumble Top

• 60g Plain Flour 

• 30g Caster Sugar

• 30g Coconut Sugar

• 30g Dairy-Free Butter

Method

For the Muffins

1. Preheat the oven to 180C fan and line a muffin tray with cases (I used tulip muffin cases which are slightly larger than usual muffin cases. If you use normal cases, you will get more muffins!) 

2. Prepare your flax egg and combine the apple cider vinegar with the milk, leaving both aside until you need them.

3. In a bowl, mix the flour, oats, bicarbonate soda and baking powder.

4. In another bowl, mix the flax egg, butter and sugars. Then add in the milk mixture and vanilla extract, beating until all combined.

5. Slowly add the dry mixture to the wet and stir until it’s all combined. Then gently fold in the blueberries (once rolled in flour to prevent them all from sinking to the bottom!) to evenly distribute them.

6. Spoon the mixture in the cases – if using tulip cases fill to just below the top, or 3/4 full for usual muffin cases. 

For the Crumble Top

1. In a pan, melt the butter. 

2. As the butter melts, combine the flour and sugars in a bowl.

3. Once melted, pour the butter into the dry ingredients and mix until it resembles a breadcrumb texture. 

4. Crumble the mixture evenly over the top of the muffins, covering the tops.

5. Bake the muffins for 22 – 24 minutes, then leave on a rack to cool… or enjoy warm! 

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