Blueberry Crumble Olive Oil Muffins

Name: Blueberry Crumble Olive Oil Muffins
Cook time: 30 min
Yield: 12 muffins
Ingredients: 40 g spelt flour; 10 g porridge oats; 1 tbsp honey; 2 tbsp smooth peanut butter; 150 g plain flour; 150 g spelt flour; 1 tsp ground cinnamon; 0.5 tsp salt; 2 tsp baking powder; 150 ml EVOO; 100 g sugar; 2 large eggs; 200 g greek style yogurt; 150 g frozen blueberries

Yield12 muffins

Cook time30 minutes

Ingredients

Crumble topping

Directions

1
Combine the ground cinnamon, salt, baking powder, plain flour and spelt flour in a separate large bowl.
2
Mix the EVOO, sugar, eggs, greek yogurt and vanilla extract in a large bowl.
3
Add the dry ingredients to the wet ingredients and mix until just combined (don’t overmix).
4
Fold in the blueberries gently, then divide the mixture between 12 muffin cases in a tin. Sprinkle each muffin with some oats.
5
Bake in the oven at 160C fan for 30 mins, or until can insert a skewer and it comes out clean.

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Blueberry Crumble Olive Oil Muffins

Ingredients

Crumble topping

Directions

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