In collaboration with yoomoo.
Blueberry & Lemon Yoghurt Streusel Muffins are light and fluffy in texture full of fresh summery flavours with a crumbly oat and almond streusel topping. They’re perfect to take on a picnic or as an afternoon treat to share with friends and family with tea or coffee.
As soon as the sunshine hits, I’m all about the refreshing zingy flavours of summer rather than the warming spices of autumn and winter. I try to use citrus fruits as much as possible in my cooking as they can really lift a dish. Not only are citrus flavours great in savoury dishes, but they taste amazing in baked goods as well to help balance any sweetness.
Rather than chilled yogurt like a lot of muffin recipes to create a lighter texture, I’ve used yoomoo vanilla frozen yogurt. I love how it tastes with the blueberries and lemon and it adds a delicious tangy note to the muffins. I’m collaborating with yoomoo again this year as part of their yootime campaign. I’ll be creating a series of recipes to show how you can use their products in exciting ways to help you enjoy your meals and feel good. I previously blogged my Black Forest Fruit Breakfast Popsicles recipe that also uses their vanilla frozen yogurt in case you missed it.
Coincidentally, you may not be aware that June is also Natural Frozen Yogurt Month, a yearly event that’s purely dedicated to all things frozen yogurt. This recipe would be the perfect way to celebrate the nations love of frozen yogurt, not there was ever an excuse needed to eat more of it!
Muffins are really portable, making them a great option to take out on picnics. We go on a lot of picnics when the weather is warm to make the most of the sunshine. It’s so nice to find a beautiful country park to go for a long walk and then settle down with a delicious basket of food as a reward. Even if you were not thinking about going on a picnic soon these would make a fantastic on the go snack or a homemade gift to take to a friends house for that personal touch.
Blueberry & Lemon Yoghurt Streusel Muffins are light and fluffy in texture, full of fresh summery flavours with a crumbly oat and almond streusel topping. They're perfect to take on a picnic or as an afternoon treat to share with friends and family with tea or coffee.
- 125 g yoomoo vanilla frozen yogurt (left at room temperature)
- 250 g plain flour
- 40 g butter (melted)
- 2 eggs
- 2 tsp baking powder
- 1/2 tsp baking soda
- 200 g frozen blueberries
- 1 rind of a lemon (grated)
- 1 tsp vanilla extract
- 150 ml almond milk (or alternative of your choice)
- 75 g granulated stevia or sugar
- 4 tbsp porridge oats
- 2 tbsp flaked almonds
- 1 tsp vanilla extract
- 1 tbsp granulated stevia or sugar
- 2 tbsp butter (melted)
Preheat the oven to 180 degrees and line a muffin tin with paper muffin liners.
Add all the ingredients to a bowl except the blueberries and mix until well combined.
Slowly stir in the frozen blueberries before portioning the mixture into the muffin cases.
Mix all of the ingredients together and sprinkle on top of the muffins.
Bake the muffins for 25-30 minutes until golden brown or until a cocktail stick comes out clean. Leave to cool before eating.
If you do make my Blueberry & Lemon Yoghurt Streusel Muffins I’d love it if you could share the love on social media tagging @celery_cupcakes or using the hashtag #celeryandcupcakes.
*This post was commissioned by yoomoo, but all opinions are my own. Thank you for supporting the brands that allow me to do what I love, bringing you wellness content and recipes to help you find your version of balance.