Name: Nutty blueberry muffins
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Ingredients for - Nutty blueberry muffins

1. oil spray or 12 muffin cases

2. 200g self-raising flour

3. 100g hazelnut , with or without skin, lightly toasted

4. ½ tsp bicarbonate of soda

5. 284ml pot buttermilk

6. 100ml skimmed milk

7. 3 large eggs

8. 2 tbsp agave syrup

9. 75ml rapeseed oil (we used butter flavoured)

10. 100g blueberry

How to cook deliciously - Nutty blueberry muffins

1 . Stage

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 . Stage

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.