Blueberry & Cinnamon Streusel Muffins

I, like many, have always had a profound love for breakfast foods. No, I'm not referring to a mere slice of Toast or a bowl of Weetabix (no hate), we're talking Pancakes, French Toast, Waffles, Granola with Yoghurt... you get the picture. One addition to my Sunday Brunch menu that never fails to make an appearance are these beauties:

Brown Sugar and Cinnamon Muffins, layered with fresh Blueberries and crunchy Cinnamon Streusel.

These Muffins are so simple to make and are bound to put a smile on anyone's face when eating! They are the perfect addition to the breakfast table, or simply with a cup of tea as an afternoon treat, and can be whipped up in no time at all. The best thing about these Muffins are the irregular sizes which make them just that little bit more homemade and comforting! In order to give these Muffins height, the trick is to bake them at a high temperature for the first 5 minutes to 'shock' the mixture into rising, and then lowering the temperature for the rest of the bake.

There's nothing worse than biting into a Blueberry Muffin and it being sparsely filled with Blueberries! The key to equal distribution of Blueberries in this recipe is through the layering of the Fruit and Streusel! Start with a small spoonful of batter at the bottom of your tin, then scatter 4 or 5 Blueberries (fresh or frozen, both work great!), add a sprinkle of the delicious Streusel and repeat! It's really as easy as that, and you're able to control exactly how much filling you'd like in your Muffin!

For those of you who are unfamiliar with Streusel, it is the combination of Brown Sugar and Cinnamon that gives the Muffins their deliciously crunchy tops and pockets of caramelised goodness! I usually add a handful of chopped Pecans or Walnuts to give an extra crunch, however for this particular batch I decided to go for the classic route.

So there you have it, the best Blueberry Muffins out there, with oodles of Brown Sugar Streusel these are perfect for all things breakfast and brunch... or midnight snack...

Recipe

Ingredients (makes 12):

- 115g Unsalted Butter

- 100g Light Brown Sugar

- 50g Granulated Sugar

- 2 Eggs

- 225g Plain Flour

- 1 tsp Baking Powder

- 120g Greek Yoghurt

- 50ml Milk

- 1 tbsp Cinnamon

- 100g Light Brown Sugar

- 1 tbsp Cinnamon

(- Chopped Pecans/ Walnuts)

Method:

1. Pre-heat the oven to 200C and spray a Muffin tin with non-stick spray

In a large bowl, beat together the Butter and Sugars until smooth and creamy. Add the Cinnamon, Eggs and Greek Yoghurt and mix until fully incorporated. Sift the Flour and Baking Powder into the bowl and mix together, be careful not to over mix. Finally add the Milk gradually and mix the batter until no lumps remain and it is a thick consistency.

2. Fill each of the holes of the tin with a tablespoon of Muffin batter, scatter 4 or 5 Blueberries on top (slightly pressing them into the batter) and sprinkle with a teaspoon of the Streusel mix. Repeat this process until full.

4. Place into the oven and bake for 5 minutes, after 5 minutes reduce the temperature of the oven to 160C and bake for 18-20 minutes or until a skewer inserted into the middle comes out clean.

5. When baked, transfer the Muffins to a wire rack and set aside to slightly cool before eating. These Muffins are best served on the day they are baked!

Happy baking!

#recipes #muffins #breakfast