Blueberry Muffins

These blueberry muffins are a quick and delicious treat for morning tea. Enjoy warm with a cuppa while you read your favourite paper or magazine. These blueberry muffins freeze well so are a great option for lunch boxes, or to have something on hand when visitors pop in. Enjoy!

blueberry muffin, kitchen to table, yamba

Blueberry Muffins

These blueberry muffins are a quick and delicious treat for morning tea. Enjoy warm with a cuppa while you read your favourite paper or magazine. These blueberry muffins freeze well, so are a great option for lunch boxes, or to have something on hand when visitors pop in.

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Ingredients

2 eggs
½ cup honey
½ cup macadamia oil or other quality oil such as olive oil
125 ml buttermilk or ¼ cup plain yoghurt mixed with ¼ cup of milk
zest 1 lemon
1½ cups self-raising flour
½ cup self-raising wholemeal flour
1 cup blueberries

Crumble

100 g butter melted
½ cup self-raising flour
½ cup brown sugar
½ cup rolled oats
½ cup desiccated coconut

Instructions

Preheat oven to 180C or 170C fan-forced. Line a 12 hole muffin pan with papers.

Crumble

Place flour, brown sugar, rolled oats and coconut into a mixing bowl and whisk to combine. Add the melted butter and stir to combine.

Muffins

Combine wet ingredients - i.e. eggs, honey, oil and buttermilk (or yoghurt/milk combo), and lemon zest in a bowl and whisk to combine.
Add sifted flours to wet ingredients and mix until just combined. Carefully fold through the blueberries, being careful not to over-mix.
Spoon batter into prepared muffin pan. Sprinkle each muffin with some of the crumble mix. (Any leftover crumble mix can be frozen for another time).
Bake for 25-30 minutes or until golden and firm to touch. Test with a cake tester; if it comes out clean, the muffins are ready. Allow to cool on a cooling rack for 5 minutes before removing muffins from the tin.