Weekend Brunch Series: Blueberry & Banana Muffins with Cinnamon Crumble Topping with Amy-Beth Ellice
There's no better way to start a Saturday or Sunday than with a relaxed brunch with friends or family; especially in the dreary months of January and February.
We've teamed up with Amy-Beth Ellice, England's youngest published cookery author, to inspire you with a delicious but easy to make breakfast muffin recipe with crumble topping, plus an accompanying granola to top yoghurt.
Blueberry & Banana Muffins with Cinnamon Crumble Topping
For the muffins:
- 200g (7oz) plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 110g (4oz) caster sugar
- 1 ripe banana, mashed
- 125ml (4 fl.oz) natural yoghurt
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 175g (6oz) fresh or frozen (thawed and well drained) blueberries
For the crumble topping:
- 75g (3oz) plain flour
- 50g (2oz) butter
- 50g (2oz) light brown sugar
- ½ teaspoon ground cinnamon
- Preheat the oven to 180ºC/160º Fan/350º F/ Gas mark 4. Line a 12-hole muffin tin with paper muffin cases.
- To make the crumble topping, combine the flour, sugar and ground cinnamon in a bowl and rub in the butter using your fingertips until crumbly.
- Combine the plain flour, baking powder, bicarbonate of soda, ground cinnamon and sugar in a large mixing bowl.
- In a separate bowl, whisk together the mashed banana, natural yoghurt, egg, vegetable oil and vanilla extract. Stir this mixture into the dry ingredients using a fork, mixing until just blended.
- Toss the blueberries in a little flour (to prevent them from sinking in the batter) and fold them into the batter, being careful not to overmix.
- Divide the mixture evenly between the paper cases until ¾ full (I like to use an ice cream scoop to get an even amount for each muffin) and scatter each muffin with two teaspoons of the crumble mixture. Bake for 20 minutes in the preheated oven until golden and well risen. Transfer to a wire rack to cool completely.
Featuring our Irish linen ruffle napkin in white
- 350g (12oz) whole rolled oats
- 75g (3oz) flaked almonds
- 75g (3oz) whole almonds
- 50g (2oz) pumpkin seeds
- 50g (2oz) sunflower seeds
- 1 teaspoon sea salt
- ½ teaspoon ground cinnamon
- 125ml (4 fl.oz) olive oil
- 100ml (3 fl.oz) honey
- Preheat the oven to 180ºC/160º Fan/350º F/ Gas mark 4. Line a baking sheet with greaseproof paper.
- In a large mixing bowl, combine the oats, nuts and seeds, salt and cinnamon.
- Pour the oil and honey over the oat mixture and stir until all of the oats and nuts are well coated.
- Pour the mixture onto the prepared baking sheet and spread it into an even layer.
- Bake for 30 minutes, stirring halfway, until golden brown.
- Remove the granola from the oven and allow to cool completely (it will crisp up more as it cools). Once it has cooled, you could add some dried fruits such as sultanas, raisins or dried apricots or cranberries if you would like. Store it in an airtight container for up to one month.
- Serve with yoghurt and berries or with milk.
For more inspiring recipes, check out Amy-Beth Ellice's Instagram page @amybethellice_ or Amy's cookbook, 'Amy's Baking Year'.