January 4, 2012 § Leave a comment
Phew it’s been a while! We’ve been busy eating other people’s delicious food, spending time with our families, and rocking out at my friend Claire’s sweet NYE wedding.
Back to reality…
As you may have seen in other posts, I try to make portable breakfasts for Andrew to take to work. I made these muffins a few months ago and he loved them. Though in the batch I just photographed, I think I tried to stretch the batter too much. If you fill them up all the way, the tops really puff up and look like the ones you can buy at a bakery.
Ingredients makes about 8 large muffins
- 1 cup flour
- 1/2 cup oats (or use 1/2 cup more of flour)
- 3/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup oil
- 1 egg
- 1/3 cup milk
- 1 cup blueberries (fresh or frozen)
- 1/2 cup sugar
- 1/4 cup butter, cubed (cold)
- 1/3 cup flour
- 1.5 tsp cinnamon
Preheat the oven to 400° and prepare a muffin pan.
Mix together the flour, oats, sugar, salt, and baking powder. In a measuring cup, beat the egg. Add the oil and milk and mix well. Fold the wet ingredients into the dry ones. Fold in the blueberries.
In a bowl, add the ingredients for the crumble. Mash them together with a fork until they look crumbly.
Fill each muffin cup up to the top. Sprinkle the crumble on top of each one. Bake for about 20 minutes, or until the tops are slightly golden.