Blueberry oat muffins are a fab option for breakfast or an afternoon tea snack and because they’re made with honey, they’ve got very little processed sugar in them. The blueberries and honey both add plenty of sweetness and make them a much healthier option than shop bought muffins. Perfectly moist and deliciously soft, they’re a real treat that can be popped in the kids’ lunch box as a tasty and filling snack. The kids can also help make these by mixing the ingredients in, as well as spooning the mixture into cases.
- 100g (3½oz) self-raising white flour
- 100g (3½oz) self-raising brown flour
- ½tsp bicarbonate of soda
- ½tsp baking powder
- 90g (3oz) oats, plus 1tbsp for sprinkling on top
- 60g (2oz) golden caster sugar
- 180g pack fresh blueberries
- 2 medium eggs
- 284ml carton soured cream
- 6tbsp runny honey
- 6tbsp sunflower oil
- 12-hole muffin tins, lined with paper muffin cases
Set the oven to gas mark 4 or 180°C. Sieve the white and brown flours into a bowl, tipping in the bran left in the sieve. Add the bicarbonate of soda, baking powder, oats and sugar. Gently stir the dry ingredients together and sprinkle in the blueberries.
Beat the eggs in a large jug, then add the soured cream, honey and oil and beat together with a fork.
Tip the egg mixture into the dry ingredients and gently fold everything together, stirring until the ingredients are just combined.
Spoon the mixture into the muffin cases. Sprinkle with the rest of the oats. Bake for 20 mins until well-risen and pale golden. Serve warm, or cool on a wire rack and store in an airtight tin.
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Be careful not to over-mix, or the blueberries will bleed into the cake mixture and make it look grey. A few lumps are OK.