Nutty blueberry muffins

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

  • Prep:15 mins
    Cook:20 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 211
  • fat 13g
  • saturates 1g
  • carbs 18g
  • sugars 5g
  • fibre 2g
  • protein 5g
  • salt 0.4g


  • oil spray or 12 muffin cases
  • 200g self-raising flour
  • 100g hazelnuts, 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 blueberries


  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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