Blueberry muffins for Saturday breakfast

Some days you have to have a muffin for breakfast, right? Maybe not the most healthiest way to start the day you will say, but certainly a very special one. It is not often we do have muffins for breakfast in our home, but when we do, we kind of celebrate this fact a little. I always try to add some nutritious ingredients to them, still trying to stay rather on the cake side, as muffin is a small little cake treat after all.

We love blueberry hence most of the time I will end up with blueberry muffins. Vanilla is another ingredient, which will never be missed in my baked treats. I am a vanilla girl, what can I say. And as for the nutritious addition (and for the feeling guilty part) there will be oatmeal flakes and nuts.

It can all vary depending on what I am having home, blueberries can be easily changed by raspberries, cranberries, apples, apricots or red currant. Different kind of nuts will add different flavors, as well as different spices... cinnamon, dash of nutmeg or ground cardamom. There is also a seasonal aspect too... while in winter we do prefer them rather spiced up (cinnamon, cardamom etc.) in summer the main focus will be put on the berries or fruits. The dough always remains the same, which makes this muffin recipe so cool, it will be then just up too you to play around with additional ingredients and create a special muffin just to your taste.

Blueberry breakfast muffins

• 3 eggs (room temperature)
• 180 g sugar
• vanilla essence
• 100 g butter (softened)
• 100 g yogurt (room temperature)
• 1,5 teaspoons baking powder
• pinch of salt
• 180 g flour
• 125 g blueberries (fresh or frozen)

Preheat the oven to 180C. Line your muffin thin with muffin paper cases (about 9 big ones or 12 small). In a bowl whisk together eggs and sugar (with a hand-whisk, give it couple of swings that all it takes). Add vanilla essence, butter and yogurt, give it another couple of swings (do not worry for the small butter clumps at this point, they all will disappear when you add flour to the dough). Sift in flour, salt and baking powder, whisk till all well combined. Fold in the berries, use a spatula or spoon and try not to break the berries. Fill the muffin paper cases up to 2/3 and set aside. Prepare the crunchy topping.

Crunchy topping

• 1 tablespoon softened butter
• 2 tablespoons oatmeal flakes
• 1-2 tablespoons flour
• 3 tablespoons brown sugar
• handful roughly chopped pecan nuts

Put all the ingredients in a bowl and mixed them all with you hands till you will get the crumbles, some might be bigger then others. Sprinkle the crumble mixture over the muffin dough (generously) and press it gently with your fingers, so they do stick to the dough. Bake for 25-30 minutes till golden brown.

Enjoy!