These soft blueberry muffins combine oats, strained yoghurt and olive oil, finished with a crunchy topping of granola, nuts and maple or agave syrup.
The recipe makes approximately 8-10 muffins and takes around 25 minutes to bake.
Ingredients
- 180g plain flour
- 120g rolled oats
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 120g brown sugar
- 2 eggs
- 180g strained Greek yoghurt
- 1 tsp salt
- 100ml mild extra virgin olive oil
- 1 tsp vanilla extract
- 200g blueberries
- 2 tbsp rolled oats, for the top
For the crunchy topping
- 4 tbsp oat granola
- 4 tbsp chopped walnuts or almonds
- 3 tbsp maple or agave syrup
- 3 tbsp extra virgin olive oil
Method
Preheat the oven to 180°C fan.
In a large bowl, combine the flour, oats, baking powder, bicarbonate of soda, salt and brown sugar.
In a separate bowl, whisk the eggs, yoghurt, olive oil and vanilla until combined.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Fold in the blueberries carefully.
Divide the mixture between muffin cases, filling each about three-quarters full.
For the topping, combine the granola, walnuts or almonds, syrup and olive oil in a small bowl. Spoon the topping over each muffin and scatter over the remaining oats.
Bake at 175°C for around 25 minutes, then allow the muffins to cool completely before serving.
Source: Cantina
