A healthier version of the traditional blueberry muffin with a custard drop surprise in the centre. Serve with a little whipped cream and feel your heart open!

Muffin Ingredients:

1 Cup frozen blueberries

1/2 Cup Brown Sugar

100mls Oat Milk or your choice of milk

1/2 Cup Olive Oil for lighter muffins or 3/4 cup for a moister more dense muffin

2 Heaped TBS Greek Style Yoghurt

2 Heaped TBS Custard Powder

2 Free Range Eggs

Directions:

Pre heat oven to 180 Degrees

Mix all ingredients together thoroughly and place in a lined or greased large 6 pan patty pan

Make the custard.

Ingredients for Custard:

2 Heaped TBS Custard Powder

3/4 – 1 Cup Oat or your choice of milk

4 TBS Stevia Sugar Replacement or 4 TBS of Caster or White Sugar

Monk Fruit Icing Sugar for dusting

Directions for custard:

Mix the custard powder with a few table spoons of the oat milk until it is smooth and thick then slowly add more milk until everything is well combined. Place over low heat and stir constantly until the custard is very thick. Take off the heat and place 1 TBS of custard into the centre of each muffin. The custard will partially sink and create a lovely surprise custard centre filling inside of each muffin. If you want the custard to be less central you can make a less thick custard and swirl it through the top rather than dolloping it in the middle – each to their own :)

Cook for approximately 20-30 minutes until muffins are golden and skewer comes out clean. Dust with Icing Sugar and enjoy with a little whipped cream or as is :)

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