Nutty blueberry muffins

Nutty blueberry muffins

By Sarah Cook
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(1 ratings)
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Prep: 15 mins Cook: 20 mins plus cooling

Easy

Makes 12
Great tasting buttermilk cakes with less sugar - serve these lighter muffins at breakfast, warm from the oven

Nutrition and extra info

  • Freezable

Nutrition: per muffin

  • kcal211
  • fat13g
  • saturates1g
  • carbs18g
  • sugars5g
  • fibre2g
  • protein5g
  • salt0.4g
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Ingredients

  • oil spray or 12 muffin cases
  • 200g self-raising flour
  • 100g hazelnut, with or without skin, lightly toasted
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 284ml pot buttermilk
    Buttermilk pancake mixture in bowl with whisk

    Buttermilk

    buh-ter-mill-k

    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 100ml skimmed milk
  • 3 large eggs
  • 2 tbsp agave syrup
    Agave syrup

    Agave syrup

    Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…

  • 75ml rapeseed oil (we used butter flavoured)
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 100g blueberry
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

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.

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Comments, questions and tips

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lyvia972
19th Apr, 2016
0.05
I didn't like them at all. They were not sweet enough and no one enjoyed them, which was quite disappointing. I had some mixture left after the first batch so I tried to add 2 extra tbsp of agave syrup but it was still not sweet enough. Next time I will stick to a standard blueberry muffin recipe no matter how unhealthy it is.
lyvia972
18th Apr, 2016
0.05
I didn't like them at all. They were not sweet enough and no one enjoyed them, which I was very disappointed about. Maybe doubling the quantity of syrup would help, but anyway I will not try this recipe again. Next time I will go for the standard blueberry muffin recipes.
chocolate lamb
6th Apr, 2014
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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