What’s your idea of the perfect breakfast? Is it a roll and sausage slathered with tomato sauce and a strong cup of coffee? Is it a dainty pain au chocolat and a teacup the size of a thimble filled with Earl Grey, pinkie out? Or do you like a packet of Monster Munch, a Snickers and a bottle of Diet Coke, because you’ve forgotten to go food shopping and are living out of a vending machine? I’d be happy with any of the above, because for me, the perfect breakfast goes hand in hand with a perfect day. I’m a firm believer in starting the day with a smile on your face, and things like a pretty breakfast are definitely the way to put a spring in your step.
Of course, most of us lead a get-up-and-go kind of lifestyle (or at least an oh-damn-I-hit-the-snooze-button-again lifestyle), so making something the night before to grab for the bus is a helpful hand in starting the day right. And what better way to do so than making a batch of muffins, freezing them individually, then defrosting when needed. Now that is the perfect solution for those who want to kill the person who invented the noise alarm clocks make.
These muffins are the perfect antidote to the morning blues, as they are so pretty and crammed with some seriously delicious flavours. The crème fraiche gives them a dense bite, whilst the berries burst into pools of juicy violet alongside the lemon zest which hums sweetly in the background. Topped with a crunchy crumble, these muffins are vibrant and fun, and are sure to put a smile on your face come 7am. Look out world, today my breakfast is awesome and so is my day!
Makes 10 Muffins
You Will Need
For the Crumble
50g demerara sugar
50g plain flour
25g porridge oats
1 teaspoon cinnamon
Tip: You may not need all of the crumble, so simple place the leftovers in a sandwich bag and freeze for the next time you make an apple crumble!
For the Muffin Mix
2 tablespoons butter, melted and cooled slightly
125g caster sugar
1 teaspoon vanilla paste
2 tablespoons crème fraiche
1 tablespoon milk
1 lemon, zested
200g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Preheat the oven to 200oc/180oc fan/ Gas Mark 5. Line a muffin tin with 10 cases and set aside. Prepare the crumble topping by mixing together all of the dry ingredients, then rubbing in the flour with your fingertips until it resembles coarse breadcrumbs. Set aside.
To make the muffin mix, whisk the cooled melted butter, egg, vanilla, caster sugar, crème fraiche and milk together until smooth. Stir in the blueberries and lemon zest with a wooden spoon, then add the flour, bicarbonate of soda and baking powder.
Once combined, spoon the mix into the muffin cases and sprinkle with the crumble. Place in the oven and bake for 15-18 minutes. Remove and leave to cool slightly on a wire rack. Serve warm with a smoothie for a gorgeous breakfast bursting with flavour.
Once cooled, wrap each individual muffin tightly a few times in clingfilm and keep in the freezer for up to a month. To us, simply defrost overnight and warm in an oven or microwave for a few moments.