Wholemeal Blueberry Breakfast Muffins

It’s time to take a break from breakfast waffles and try something different. Sticking with the American theme I thought I’d try muffins.

Now muffins aren’t the healthiest breakfast going, but once in a while can’t hurt, and using this whole-wheat blueberry muffin from Cook’s Country gets some whole grains and fruit involved… even if there is a streusel topping!

This is a nice simple wet/dry recipe using melted butter, so I didn’t even need the mixer. Just whisk dry in one bowl, wet in another, streusel in another.

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Then combine the wet and dry, fold in the blueberries, portion into muffin cases, and top with streusel.

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Then bake at 180C fan for 18-20 minutes, rotating half way through, until a toothpick comes out with only a few crumbs on… except due to a delivery coming to the door by the time I got to them they toothpick came out dry.

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After standing for five minutes they come out of the tray, and will get eaten for breakfast tomorrow.

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