My favourite thing about these muffins is that make it totally acceptable to eat cake at breakfast - with plenty of fruit and oats, who could ever judge?
I used blueberries in this recipe but they would work just as well with raspberries or blackberries - but there's just something so right about a blueberry muffin.
Of course though, the best part of any muffin is an oversized muffin top and this oat-y crumble topping adds a delicious sugary crunch to your regular muffin - and that's why I call these 'Mumbles'.
I used these cute tulip muffin cases - mainly so I could fill them high and create these jumbo coffee shop style muffins, but you can use regular muffin cases if you prefer.
I’d recommend eating as soon as possible, otherwise the crumble topping will start to soften. They can be stored in an air tight container for up to two days - that's if they last that long!