Summary

Prep: 10mins
Cooking: 20mins
Age: Toddlers to Teens
Difficulty: Easypeasy

Makes: 9

Ingredients

For the Muffins

• 1 egg yolk
• 1 egg
• 1/3 cup (80mls) milk
• 1/5 cup (50g) yoghurt
• 1/2 cup (120mls) maple syrup
• 1 teaspoon vanilla
• 100g salted butter, melted
• 1½ cup (180g) wholewheat flour
• 1 teaspoons baking powder
• 2 cups fresh blueberries
• pinch of salt

For the Crumble:

• 1 tablespoon (14grams) cold butter cut into small cubes
• 7 tablespoons (55grams) plain flour
• 1/2 tablespoons milk
• 1 tablespoon (12g)brown sugar

For the Icing:

• 1/4 cup (30g) icing sugar
• 1 tablespoon water

Instructions:

1. Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit, fan temperature.
2. If you’re doing a crumble topping, prepare the crumble. Mix all ingredients together in a mixing bowl: flour, brown sugar, cold hard butter, and milk. Mix together with your hands until it makes a fine crumble. Place it in the fridge.
3. In a mixing bowl whisk together the egg, egg yolk, milk, yoghurt, maple syrup and melted butter. Add the wholewheat flour and baking powder and mix just enough until combined.
4. Rinse and dry the blueberries. Take an additional 1-2 tablespoons of flour and sprinkle over the blueberries until they are coated. This is to prevent the blueberries from sinking to the bottom or bursting in the oven.
5. Gently stir the blueberries into the mixture.
6. Prepare your muffin tray. We spray oil in the tin but you can use paper liners or butter the inserts. Scoop in the mixture until it fills the insert.
7. For the muffins that will have a crumble topping, sprinkle some of the crumble mixture over them. For the muffins that will have icing on them, leave them plain.
8. Pop them in the oven and cook for 20 minutes or until golden.
9. Take them out and let them cool before removing them from the muffin tray. The base can be soft and gooey at first but they solidify as they cool.
10. For the muffins that will have icing on them, after they have cooled spoon the icing over them. Alternatively you can put the icing in a plastic food bag, snip the corner off and drizzle it over the muffins.
11. Indulge!

Our step by step guide:

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) fan temperature.

If you’re doing a crumble topping, prepare the crumble.

Mix all ingredients together in a mixing bowl: flour, brown sugar, cold hard butter, and milk.

Mix together with your hands until it makes a fine crumble. Place it in the fridge.

In a mixing bowl whisk together the egg, egg yolk, milk, yoghurt, maple syrup and melted butter.

Add the wholewheat flour (these are wholewheat blueberry muffins after all) and baking powder and mix just enough until combined.

Rinse and dry the blueberries.

Take an additional 1-2 tablespoons of flour and sprinkle over the blueberries until they are coated.

This is to prevent the blueberries from sinking to the bottom or bursting in the oven.

Gently stir the blueberries into the mixture.

Prepare your muffin tray.

We spray oil in the tin but you can use paper liners or butter the inserts.

Scoop in the mixture until it fills the insert.

For the muffins that will have a crumble topping, sprinkle some of the crumble mixture over them.

For the muffins that will have icing on them, leave them plain.

Pop them in the oven and cook for 20 minutes or until golden.

Take them out and let them cool before removing them from the muffin tray.

The base can be soft and gooey at first but they solidify as they cool.

For the muffins that will have icing on them, after they have cooled spoon the icing over them.

Alternatively you can put the icing in a plastic food bag, snip the corner off and drizzle it over the muffins.

Indulge!

Enjoy these wholewheat blueberry muffins before they disappear!

If you liked this recipe why not see our pear and honey muffins and our gluten free pancakes, perfect for those Sunday mornings.