2 Granny Smith apples – add lemon juice to preserve
1 cup Blueberries – dusted with flour so they don’t sink to the bottom of the muffins
120g butter chopped
6 tbsp flour
1 cup hazelnuts, roasted, peeled, and chopped
1 1/2 cup oats
2 tsp Natvia
1/2 tsp cinnamon
Set oven to 140 degrees and line a baking tray. Place hazelnuts on the tray flat and put in oven for 10 minutes until you can smell them and they are a light brown/their skin starts peeling off.
Place hazelnuts in a tablecloth, wrap the tablecloth so none of the hazelnuts can come out and rub in a circular motion in your hand so the skins come off. Some are tougher than others and will take longer. Discard the hazelnuts whose skin won’t come off - chop remaining hazelnuts
Increase oven temperature to 170 degrees and line muffin trays with muffin casings.
Place dry ingredients in a bowl and combine.
In a separate bowl, whisk together eggs, milk and butter.
Grate apples and squeeze a little lemon juice over the top and mix in dry ingredients bowl.
Make a well in the centre of the dry ingredients and mix wet into dry ingredients until just combined - lumpy is good!
Add coated blueberries and gently mix through - set aside.
To make crumble topping, using your hands, rub together the butter and the flour until combined.
Add the rest of crumble ingredients and use your hands to combine.
Divide the muffin mix into muffin casings 3/4 of the way full. Top with crumble mixture and press down so the crumble sticks while baking.
Bake for 16-20 minutes until a toothpick comes out clean and the crumble is golden brown.
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