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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.