Nutty blueberry muffins

Nutty blueberry muffins

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Cooking time

Prep: 15 mins Cook: 20 mins plus cooling

Skill level

Easy

Servings

Makes 12

Great tasting buttermilk cakes with less sugar - serve these lighter muffins at breakfast, warm from the oven

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per muffin

kcalories
211
protein
5g
carbs
18g
fat
13g
saturates
1g
fibre
2g
sugar
5g
salt
0.4g

Ingredients

  • oil spray or 12 muffin cases
  • 200g self-raising flour
  • 100g hazelnuts, with or without skin, lightly toasted
  • ½ tsp bicarbonate of soda
  • 284ml pot buttermilk
  • 100ml skimmed milk
  • 3 large eggs
  • 2 tbsp agave syrup
  • 75ml rapeseed oil (we used butter flavoured)
  • 100g blueberries

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Method

  1. Heat oven to 180C/160C fan/gas 4. Lightly grease a silicone muffin tray with oil spray, or line with paper cases. Put the flour and hazelnuts in a food processor, and whizz until the nuts are finely ground. Tip into a bowl and stir in the bicarbonate of soda. Whisk together the buttermilk, milk, eggs, agave and oil.
  2. Mix the wet ingredients into the dry until smooth, then stir in the blueberries. Divide the mixture between the muffin holes and bake for 20 mins until a skewer poked in comes out clean. Leave to cool for 10 mins, before turning out of the tray. If freezing, defrost at room temperature, then warm through in the oven.

Recipe from Good Food magazine, April 2014

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Comments

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chocolate lamb's picture

I made these for afternoon tea and they were so light and delicate. I substituted buttermilk for low fat yoghurt and sunflower oil instead of rapeseed as we didn't have either, but they worked. Great if you are trying to cut down on sugar, but if not, you may want to serve them with creme fraiche and agave nectar!

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