Blueberry Crumble Breakfast Muffins | Makes 9 muffins
Bake at home | with a Cinnamon Crumble Topping
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 sachet(s)
Ground Cinnamon
1 pack(s)
Velvety Vanilla Cake Mix
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Egg, Milk)
60 grams
Granola
(Contains: Cereals containing gluten, Barley, Oats May contain traces of: Soya, Milk, Nuts, Pistachio nuts, Brazil nuts, Pecan Nuts, Cashew nuts, Hazelnuts, Almonds)
60 grams
Instant Oats
(Contains: Cereals containing gluten, Oats May contain traces of: Soya, Milk, Nuts, Cashew nuts, Cereals containing gluten)
250 grams
Blueberries**
75 grams
Greek Style Natural Yoghurt**
(Contains: Milk)
Not included in your delivery
30 grams
Butter
3 unit(s)
Egg
5 tbsp
Vegetable Oil
4 tbsp
Water
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4. Pop 9 muffin cases into your muffin tray.
b) Chop the butter (see patry for amount) into 1cm pieces.
c) In a large bowl, combine half the cinnamon and 8 tbsp of the Betty Crocker's vanilla cake mix. Add the chopped butter and rub it in with your fingertips until the mixture looks like breadcrumbs.
d) Stir through the granola, then set aside for now.
a) In a large bowl, combine the oats, blueberries, remaining cake mix and cinnamon.
b) Add the Greek style yoghurt, eggs, water and vegetable oil (see pantry for all three amounts) to the cake mix.
c) Gently stir until fully combined, 2-3 mins.
a) Divide the muffin mixture between your muffin cases, then top with the crumble mixture.
b) Pop onto the middle shelf of your oven until risen and golden, 28-30 mins, or until a rounded knife inserted in the centre comes out clean.
c) When the muffins have 10 mins remaining in the oven, rotate the tray to give the muffins a nice, even colour.
d) Allow to cool before serving.
Enjoy!
