Very soft yogurt muffins flavored with lemon and vanilla, enriched with fresh blueberries and a crunchy crumble topping. Makes 6 large muffins (or 8 smaller classic ones).
Prepare the crumble: mix the flour, erythritol/sugar, a pinch of salt, and the seed oil until you get a sandy mixture. Set aside.
Prepare the batter: in a bowl, mix the Greek yogurt, seed oil (or melted butter), and eggs.
In another bowl, combine the flour, erythritol/sugar, the baking powder sachet, a pinch of salt, and the grated lemon zest; then add the vanilla flavoring.
Combine the wet ingredients with the dry ingredients and mix until smooth; if the batter is too thick, add a splash of milk.
Lightly coat the fresh blueberries in flour, then gently fold them into the batter with a spatula.
Divide the mixture into muffin cups, filling them about 2/3 full.
Sprinkle the top of each muffin with the prepared crumble.
Bake in a preheated oven at 180°C for about 25-30 minutes; for smaller molds, check with a toothpick after 20-22 minutes.
Remove from the oven and let cool on a wire rack before serving.
Muffin tins
Bowls
Spatula
Lemon zest grater
Cooling rack
Store in an airtight container at room temperature for 2-3 days; to keep them longer, freeze and thaw at room temperature.
Suggested amount of erythritol/sugar: 100-120 g; rounded to 110 g in total. If you prefer a more buttery version, use melted butter instead of seed oil.
Italia, Toscana
| Energy (kcal) | 159.37 |
| Carbohydrates (g) | 39.72 |
| of which sugars (g) | 1.68 |
| Fat (g) | 3.24 |
| of which saturates (g) | 1.48 |
| Protein (g) | 8.22 |
| Fibre (g) | 1.65 |
| Salt (g) | 0.12 |
