It’s been awhile since I have really posted anything “baked” on here and it’s been awhile since I have woken up to fresh baked goodies to eat in the morning and let me tell ya, it’s been satisfying and tasty!
Usually every morning, Mei eats a banana and one cup worth of berries, generally blueberries are her most favorite but I will also work in strawberries and raspberries as well although she can easily eat one pint of blueberries each day. But lately, the berries have not been doing it for her – and of course, she makes this decision after I bought four pints of raspberries and two pints of blueberries! So while Mei switched to stone fruits (mostly plums), I chose to take the berries and make something delicious that we could all enjoy for breakfast and came up with these!
These are great because there isn’t a great deal of sugar in the batter and relies on the berries for a bit of sweet and a bit of tart and the oat-y streusel topping allows you to sweeten the muffin to your liking and also to add a bit of fiber to your diet which is not only tasty, but helpful for your body to do it’s thang!
Mei and I have been having one yogurt each in the mornings, in addition to her berries and banana and for my tea and toast. And this week, we have both switched to a yogurt and berry muffin.
It takes Mei the entire morning to polish off one whole muffin but she loves it and still eats her ritual banana and polishes off an entire 6 oz of milk in that time as well – and what better way to start the morning than with a fruity muffin? It has certainly helped boost our energy during the day and to keep us feeling fuller for longer which is great as well, since it keeps Mei in a better mood and we get more done between breakfast and lunch!
Feel free to drop in any fruit that you want though, fresh or frozen (although if frozen, you will want to thaw the fruit first) and if you are partial to nuts, add them in as well! You can truly make this all your own!
Ingredients for the Muffins:
- 12.5 oz cake flour
- 1 tsp baking soda
- 2 tsp baking powder
- heavy pinch of salt
- 1 C sugar
- 1/2 C vegetable oil
- 1 egg
- 1 C yogurt
- 1-1/2 C fresh raspberries
- 1 tsp vanilla
Ingredients for the Streusel Topping:
- 1/2 C flour
- 1/4 C brown sugar, packed
- 1/2 stick unsalted butter
- 1/2 tsp ground cinnamon
- 1/4 C old fashioned oats
Line cupcake pans with liners and preheat the oven to 380 F/ 190 C.
In a large bowl, sift the flour, baking soda, baking powder and salt together then set aside. In another large bowl, whisk together the sugar, oil, egg & yogurt.
Add the dry ingredients to the dry ingredients then stir the mixture for a count of ten. Add the raspberries to the mixture and stir gently, three more times.
Use a scoop to put the batter in the muffin pans.
Mix the streusel ingredients together then sprinkle generously on top of each muffin, pressing down slightly to adhere nicely.
Slide the muffin pans into the oven, increasing the temperature to 400 F/200 C then bake for 20-25 minutes, rotating the pans about halfway through.
Once a toothpick inserted in the center comes out clean, remove them from the oven, turn out from the pan and cool.