Blueberry Crumble Muffins

Cheesecake and muffins finally got the memo that they're better together. Created by the ever-lovely @laurenjantzenn, these Blueberry Crumble Muffins take a soft, banana and lemon batter studded with juicy blueberries, top it with a golden, buttery crumble, and turn your Sunday bake into something that tastes like a bakery splurge and a proper breakfast at the same time. Bite through that crisp, cinnamon-flecked top and you land straight into a moist, fluffy centre with little bursts of blueberry in every mouthful. It's the kind of muffin that disappears from the tray before it's even properly cooled.

Tucked into that batter is the Vanilla Ice Cream Performance Plant Protein. Built on a 25g+ plant protein blend alongside creatine, recovery aminos and a full spread of micronutrients, it's the same HASTA certified formula competitive athletes trust, minus any complication for the rest of us. Protein is an essential macronutrient, which just means your body genuinely cannot run without it. It helps build and repair muscle tissue, and plays a starring role in creating the enzymes and hormones that keep everything ticking along quietly in the background, muffin or no muffin.

And no, you don't need to be mid-training block to earn one. This one's for absolutely everyone, gym session or not: plant-based eaters who've had to say goodbye to whey, and anyone managing coeliac or gluten sensitivities who still wants a protein hit they can actually trust. It's HASTA certified for the athletes who need every batch tested, but it works just as well for the everyday version of that: the person who trains because it feels good and wants their food to keep up.

Breakfast, school lunchbox, post-workout refuel or a 3pm treat that quietly does more than the biscuit in the tin would; these muffins don't clock on and off with the day. Let's get into it.

HERE'S WHAT YOU WILL NEED

For the wet ingredients:

• 1 ripe mashed banana
• 2 eggs
• 170g vanilla yoghurt
• 2 Tbsp sugar free maple syrup
• ⅓ cup almond milk (or other milk)
• 14g melted coconut oil
• 2 lemons, zested and juiced
• 1 tsp vanilla extract

For the dry ingredients:

• 1 tbsp chia seeds
• ½ cup flour
• ¾ cup rolled oats
• 2 tsp baking powder
• ½ tsp baking soda
• 150g blueberries
• 45g Nu Harvest Performance Plant Protein, Vanilla Ice Cream (use code LAURENJ for 15% off)

For the crumble:

• ⅓ cup rolled oats
• 1 Tbsp sugar free maple syrup
• 1 tsp honey
• 14g butter
• ½ tsp cinnamon
• A pinch of flour

HERE'S HOW TO MAKE IT

1. Make the crumble first: mix all the crumble ingredients together until the oats are coated and clumping. Pop it in the fridge while you make the batter.
2. Add all the wet ingredients into a bowl and whisk until combined.
3. In a separate bowl, stir together all the dry ingredients.
4. Pour the wet into the dry and fold gently with a spatula until you can't see any dry flour, but stop there. Over-mixing makes muffins tough and gross.
5. Rest the batter for 15 to 20 minutes so the chia seeds and oats can absorb the moisture, giving a denser, more moist texture.
6. Preheat your oven to 200°C and place muffin patty pans into a 6-hole muffin tin. (You could also make 12 mini muffins.)
7. Toss the blueberries in a little flour so they don't sink to the bottom, then gently fold them through the rested batter.
8. Scoop the batter into the patty pans and press the cold crumble firmly onto each muffin.
9. Bake at 200°C for 5 minutes, then, without opening the oven door, turn it down to 175°C for a further 18 to 22 minutes. Insert a skewer into the centre. If it comes out clean, they're done.
10. Leave them to cool in the tin for 10 full minutes (or longer) before removing. They're fragile when hot.

Whether it's a lunchbox filler, a post-workout bite, or the muffin you sneak while the kettle boils, this bake proves a proper protein hit doesn't need to taste like one. Nu Harvest Performance Plant Protein Vanilla Ice Cream folds a HASTA certified, 25g+ plant protein blend into your day without any extra fuss. Use code LAURENJ at checkout to save 15%, and get baking 🫐✨