BLUEBERRY CRUMBLE BUTTERMILK MUFFINS

WORDS: PHOTOGRAPHY

 

MAKES 12

 

Muffins are my weakness, especially when they come with a crumbly top, and this wholesome version is totally guilt free. There’s no refined sugar, and it’s filled with the goodness of barley flour, oats, seeds, nuts, buttermilk and nature’s super-antioxidant fruit: blueberries.

 

 

225 g (11⁄2 cups) self-raising flour

70 g (1⁄2 cup) barley flour

80 g (1⁄2 cup) wholemeal flour

1 teaspoon baking powder

1⁄2 teaspoon bicarbonate of soda

75 g (1/3 cup) rapadura sugar

375 ml (11⁄2 cups) buttermilk

(see note)

2 eggs, lightly beaten

60 ml (1⁄4 cup) melted coconut oil

2 tablespoons maple syrup

1 teaspoon vanilla extract

1 teaspoon lemon zest

250 g blueberries, plus extra

to serve

Greek yoghurt, to serve (optional)

 

Crumble topping

1 tablespoon barley flour

2 tablespoons rolled oats

1 tablespoon shredded coconut

2 teaspoons linseeds

pinch of ground cinnamon

30 g salted butter, softened

(or 30 g coconut oil)

2 tablespoons roughly chopped

pecans (or almonds or

hazelnuts)

1 tablespoon rapadura sugar

 

 

To make the crumble topping, place the flour, oats, coconut, linseeds,

cinnamon and butter in a mixing bowl. Using your fingertips, rub the butter

into the dry ingredients until well combined. Stir in the pecans and sugar.

Cover and refrigerate until required.

 

Preheat the oven to 210°C and line a 12-hole muffin tin with paper cases.

 

Place the flours, baking powder, bicarb soda and sugar in a bowl and stir

until well combined. Make a well in the centre.

 

Combine the buttermilk, egg, coconut oil, maple syrup and vanilla in another

bowl or jug and mix well. Pour the milk mixture into the well in the dry

ingredients. Add the zest and half the blueberries. Using a large metal spoon,

gently fold the ingredients together until just combined. Do not overmix or

you will have tough muffins!

 

Spoon the mixture evenly into the muffin cases. Sprinkle over the crumble

mixture and top with the remaining blueberries. Bake for 18–20 minutes or

until golden. Transfer to a wire rack to cool. Serve with extra blueberries and

yoghurt for a healthy breakfast or a cup of tea for an afternoon snack.

 

NOTE: If you would like to make homemade ‘buttermilk’, add 3 teaspoons of lemon juice per

250 ml (1 cup) of milk and leave at room temperature for 10 minutes to curdle.

Magdalena Roze’s debut cookbook is all about enjoying food, the natural way. It is also about achieving a balanced lifestyle with simple rituals that nourish the body and soul, and teach us the importance of slowing down, bringing an element of simplicity and wholeness into our lives.  

Magdalena’s food is simple, nutritious and delicious. Many of her recipes are based on traditional wholefoods or ‘foods with a function’ that not only taste great but also have great health benefits…

 

HAPPY AND WHOLE

Wholefood recipes and ideas to nourish the body, soul and home.

Published April 2017

RRP $39.99 / Paperback

 

“This book is about the joy of cooking and sharing food, slowing

down and moving towards a more natural and balanced way of

nourishing ourselves. It’s all about a commonsense approach

that focuses on real, unprocessed, nutrient-rich foods that make

us feel good and are as close to their natural state as possible.” – Magdalena Roze