Ingredients Jump to Instructions ↓

  1. 100g (3 1/2oz) self-raising white flour

  2. 100g (3 1/2oz) self-raising brown flour

  3. 1/2tsp bicarbonate of soda

  4. 1/2tsp baking powder

  5. 90g (3oz) oats, plus

  6. 1tbsp for sprinkling on top

  7. 60g (2oz) golden caster sugar

  8. 180g pack fresh blueberries

  9. 2 medium eggs

  10. 284ml carton soured cream

  11. 6tbsp runny honey

  12. 6tbsp sunflower oil 12-hole muffin tins, lined with paper muffin cases

Instructions Jump to Ingredients ↑

  1. 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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