It seems I've been in denial about needing to take it easy while pregnant, since I was lucky, hamdellah, to have been super energetic until now.. But a few days ago my little one decided to act up a bit, so I was ordered by the doc to slow down for the next few days.. Kind of tough for me to be honest as I'm so used to running around like a little maniac.. So I'm working from home today, and decided it was time to reward myself, yet again with a breakfast treat :)
I love blueberries, yoghurt and crumbles so I
decided to concoct a lovely muffin yesterday morning, which truly is incredible.. So incredible that the next day the gorgeous muffins taste as if they just came out of the oven :) The perfect partner for your freshly brewed coffee in the morning or your afternoon tea!
Easy. Prep & Cook Time: ~30 minutes
Makes about 6 muffins
- 1 cup flour, sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tbsp butter, softened
- 3 tbsp nut oil
- 1/2 cup white sugar (add a little more if you like it quite sweet)
- 1 egg
- 1/2 cup yoghurt
- 1 cup fresh blueberries
for the crumbs
- 1 tbsp butter
- 2 tbsp white sugar
- 2 tbsp flour
- 1 tbsp finely crushed pecans
Preheat the oven to 200C. Sift the flour, salt, baking soda and powder together and set aside. In a bowl, whisk the butter, oil and sugar until creamy then add the egg and yoghurt and combine well. Fold in the flour mixture and finish by gently adding the blueberries. (Do not over mix!)
To make the crumbles just combine all ingredients with a fork or crumble them with your hands. Fill the muffin cups in a baking tray to the top (use parchment or baking cups), and sprinkle with the crumbles. Bake for 16 - 18 minutes (until a toothpick comes out clean). Absolutely scrumptious!
