Yogurt Blueberry Breakfast Muffins

Preheat oven to 180°C / 356°F. Layer a muffin tray with paper molds or grease thoroughly.

Prepare crumble: place oats in a bowl, add ground almonds, flour and brown sugar. Lastly, add room-temperature butter, cut into small cubes. Start combining with your fingers and mix until you get a mixture that resembles large breadcrumbs. Set aside.

In a separate bowl add 1,5 cup of flower, a cup of ground rolled oats, baking powder and a pinch of salt. Combine well.

In another bowl, crack open 2 eggs, discard egg shells. Whisk eggs to break them apart, and while whisking pour in melted butter to combine into a fluffy mixture. Add sugar and whisk again. Add yogurt and lemon zest and fold into the mixture with a spatula.

Add dry ingredients to wet ingredients and mix gently but thoroughly to combine. Then, add blueberries and fold them carefully into the mixture.

Pour muffin mixture into the molds by using a spoon and fill them up to 2/3. Then, take the crumble and sprinkle on top of the muffins.

Place muffin tray in a preheated oven and bake 20-25 minutes until the muffins rise and turn golden brown. You can check when they are done by inserting a toothpick into a muffin. If the toothpick comes out clean, your muffins are done!

Remove muffins from the oven and set on a rake to cool. Before serving dust with a bit of powdered sugar and some fresh blueberries.