Blueberry muffins

  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes 40 minutes
  • Makes:12


    300g plain flour
    200g wholemeal flour
    2 1⁄2 tsp baking powder
    1⁄2 tsp ground cinnamon
    Pinch freshly grated nutmeg
    100g medjool dates, chopped
    300g blueberries
    2 large eggs
    284ml carton buttermilk
    100ml vegetable oil
    1⁄2 lemon, zest and juice
    1 tsp vanilla extract
    150ml date nectar
    100g mashed banana 


    1. Preheat the oven to 200 ̊C, gas mark 6; line a 12-hole muffin tin with cases. Whisk the flours, baking powder, salt and spices in a bowl. Stir in the dates and blueberries.

    2. Whisk together the eggs, buttermilk, oil, lemon zest and juice, vanilla, date nectar and banana. Fold into the dry ingredients until combined; don’t overmix. Spoon into the cases, piling them high; bake for 25-30 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. 

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