Blueberry Muffins

Muffins of any kind are a great, light breakfast option if you’re stuck for time and need to eat on the run. They’re also perfect snacks and an excellent solution for 3:30itis. My goal with these muffins today was to get the crispy muffin tops which can only be achieved by cooking the whole muffin. If anyone out there has seen Seinfeld, there is an entire episode dedicated to Muffin Tops. I put this batch in the oven and hoped for the best and to my surprise, they came out with crispy tops! For all of you that want blueberry muffins with crispy tops, this is how I did it!

Blueberry Muffins

What you’re going to need

1 cup blueberries

1 1/2 cups self raising flour

1/4 cup brown sugar

1/2 teaspoon vanilla extract

1 cup unsweetened almond milk

2 tablespoons olive spread, melted

Method

1. Preheat oven to 200 degrees celcius

2. Grease your muffin tins with cooking spray (or can use pattie pans)

3. Sift the flour into a large bowl. Then, add all the other ingredients and mix together until well combined

4. Spoon mixture into muffin tins (mine yielded 6 as I wanted bigger muffins and crispy tops, but you could easily stretch the mix to make more)

5. Bake in the oven for 30 minutes or until a skewer comes out clean from the centre of one of the muffins

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