For lovers of smooth juicy texture, blueberries are the way to go – Juicy Blueberry Muffins with Cinnamon Crumble. It is beautifully sweet and cinnamon gives it a little twist. Ideal for breakfast and for babies, too. Enjoy!
Suitable for babies 2+ because of possible intolerance to egg white.
Total Time: 1 hour
125g of semi-coarse flour, sifted
1 teaspoon of baking powder, sifted
50g of icing sugar, sifted + 2 tablespoons to coat blueberries
2 tablespoons of vanilla sugar
pinch of salt
75g of white Greek yoghurt
1 whole egg
50ml of olive oil
125g of blueberries, washed and drained
The Cinnamon Crumble:
50g of caster superfine sugar
50g of semi-coarse flour, sifted
40g of butter, cold in cubes
1 tablespoon of ground cinnamon, sifted
Preheat the oven to 160 degrees.
In a medium mixing bowl place flour with baking powder, icing sugar, vanilla sugar and salt. Stir with a spatula.
In another large mixing bowl, pour in the oil. Stir in the yoghurt and egg. Mix well with a balloon whisk.
Slowly stir in the dry mix into the liquid one (half at a time). Mix well. The Dough gets quite thick.
Now you can place drained blueberries into the first mixing bowl and coat them in icing sugar. Gently mix with a metal spoon.
The Cinnamon Crumble
In a small mixing bowl put sugar, flour and cinnamon. Mix with spatula and stir in the butter.
Work with hands until you get a crumble texture (not too buttery).
Lightly grease (I used butter) 10 medium muffin forms.
Put 1 tablespoon of The Dough into each.
Next, 1 tablespoon of blueberries.
Then, little bit of The Dough on top. It doesn’t have to cover it all, the magic will do its work in the oven.
Finish with a handful of crumble. Continue with all the muffins until you have nothing left.
Bake in the oven for about 25-30 minutes until a wooden skewer comes clean from the middle. Take the muffins out and let them cool down a bit.
Makes 10 serves.