Nutty blueberry muffins
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 12
Ingredients
- oil spray or 12 muffin cases
- 200g self-raising flour
- 100g hazelnut, 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 blueberry
Method
- STEP 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.
- STEP 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.
