I’m pretty glad I whipped up these sweet, tasty little numbers – they really are a treat on a winter afternoon, with a cup of tea, or for breakfast with a glass of milk. And featuring the goodness of blueberries and oats, they’re pretty healthy too. These are from Fast, Fresh and Easy Food and I encourage you to give them a go.
100g unsalted butter, cubed
300g self-raising flour
275g soft light brown sugar
75g rolled oats
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
200g fresh or frozen blueberries
300g soured cream
2 medium eggs, plus 1 medium egg yolk
Preheat the oven to 180 C / 160 C fan.
Put the butter in a small saucepan over a low heat and leave to melt. Line a muffin tin with paper cases.
Once the butter is melted, take off the heat and leave to cool.
Put the flour, sugar, 50g of oats, baking powder, bicarbonate of soda and salt into a large bowl, mix together and then make a whole in the centre.
Tip two-thirds of the blueberries into the hole, dollop in the sour cream, add the eggs, pour in the cooled butter and stir everything gently to just combine. Divide the mixture between the 12 cases – it should fill each one to the top exactly.
Press the remaining blueberries lightly into the tops and then sprinkle over the remaining oats.
Bake for 25-30 minutes or until a skewer inserted into the centre of the muffins comes out clean – they should also be springy to the touch and golden brown.
Eat warm or cold – they will keep for a few days in an airtight container and freeze well too.