Apple cinnamon muffins with blueberry topping

• AH Elstar zak 135 g
• AH Walnoten ongezouten 75 g
• AH Biologisch Havermout fijne vlokken 100 g
• restaurant Witte Scharreleieren 100 g
• AH Zonnebloemolie 50 ml
• AH Appelmoes 0% suiker toegevoegd 250 g
• AH Kaneel gemalen 2.6 g
• Amandelmeel 100 g
• AH Bakpoeder 12 g
• AH Doosje met blauwe bessen 125 g
• Bar-le-Duc Mineraalwater zonder koolzuur 30 ml
• restaurant Maïzena 10 g
• AH Cottage cheese 100 g

1. Preheat the oven to 180 °C. 2. Peel the apple, remove the core, and cut into 1 cm cubes. Roughly chop the walnuts. 3. Grind the oats into a fine flour using a food processor or blender. 4. Whisk the eggs, oil, and applesauce together. 5. Add the cinnamon, apple cubes, walnuts, almond flour, oat flour, and baking powder to the egg mixture. 6. Fold everything together with a spatula until just combined. 7. Place paper liners in a muffin tin and spoon the batter into the cups. 8. Bake for 15 minutes in the center of the oven until golden brown. Let cool for 25 minutes. 9. Meanwhile, bring the blueberries and water to a boil in a saucepan over medium heat. 10. Mash the berries slightly with a spoon and dissolve the cornstarch in the remaining water. 11. Stir the cornstarch mixture into the berries, turn off the heat, and let cool for 10 minutes. 12. Serve the muffins topped or accompanied by cottage cheese and the blueberry compote.