Blueberry & Lemon Yoghurt Streusel Muffins
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Blueberry & Lemon Yoghurt Streusel Muffins are light and fluffy in texture, full of fresh summery flavours with a crumbly oat and almond streusel topping. They're perfect to take on a picnic or as an afternoon treat to share with friends and family with tea or coffee.
Course:
Dessert
Cuisine:
British
Servings: 10
Ingredients
For the muffins:
- 125 g yoomoo vanilla frozen yogurt (left at room temperature)
- 250 g plain flour
- 40 g butter (melted)
- 2 eggs
- 2 tsp baking powder
- 1/2 tsp baking soda
- 200 g frozen blueberries
- 1 rind of a lemon (grated)
- 1 tsp vanilla extract
- 150 ml almond milk (or alternative of your choice)
- 75 g granulated stevia or sugar
For the streusel topping:
- 4 tbsp porridge oats
- 2 tbsp flaked almonds
- 1 tsp vanilla extract
- 1 tbsp granulated stevia or sugar
- 2 tbsp butter (melted)
Instructions
To make the muffins:
-
Preheat the oven to 180 degrees and line a muffin tin with paper muffin liners.
-
Add all the ingredients to a bowl except the blueberries and mix until well combined.
-
Slowly stir in the frozen blueberries before portioning the mixture into the muffin cases.
To make the streusel topping:
-
Mix all of the ingredients together and sprinkle on top of the muffins.
-
Bake the muffins for 25-30 minutes until golden brown or until a cocktail stick comes out clean. Leave to cool before eating.