Blueberry & Flaxseed Yogurt Muffins

Description

For the oatmeal crisp:

1. Scale all of the ingredients precisely and bring to room temperature.
2. Preheat the oven to 310ºF (155ºC).
3. Warm the honey in the microwave for about 10 sec.
4. Mix all the dry ingredients for the oatmeal crisp in a bowl.
5. Add the honey and mix to incorporate.
6. Spread the mixture on a baking tray lined with parchment paper.
7. Bake for 10 min. Then separate the pieces using your hands. Bake for another 10 min. Let it cool completely and set aside.

For the muffins:

1. Preheat the oven to 350ºF (175ºC).
2. Sift the flour and baking powder on parchment paper and set aside.
3. Cream together the butter and salt in a stand mixer bowl using a spatula. Then incorporate the vanilla.
4. Add the sugar on medium speed for about 3 min or until it is pale in color using the paddle attachment.
5. Mix half of the eggs on medium speed for 2 min. Scrape the bowl and mix the remaining eggs for another 2 min or incorporated.
6. Transfer the mixture into a bowl. Very gently fold in the flaxseeds and the flour mixture in three additions. Lastly, very gently, fold in the yogurt and mix for about 10 sec or until combined.
7. Transfer to a pastry bag.
8. Pipe half of the batter equally into each paper cup.
9. Divide the blueberries among each muffin. Then pipe the remaining batter on top.
10. Generously cover the top with oatmeal crisp then heavily dust with confectioners’ sugar.
11. Bake for 30-35 min. Let cool and unmold on a cooling rack.

Storage: Muffins are best fresh or have a one day shelf life at room temperature or refrigerate for 2 to 3 days. Freeze baked muffins tightly wrapped in plastic or in an airtight container for up to 1 month. To defrost, place them wrapped in the refrigerator overnight. Then unwrap and stagger them on a baking tray. Flash bake in a preheated 400°F (200°C) oven for about 2 minutes.