Blueberry Oat Muffins

makes: 12

calories: 242

suitable for freezing: no

fat: 12g

saturated fat: 4g

– 100g self-raising white flour

– 100g self-raising brown flour

– 1/2 teaspoon bicarbonate of soda

– 1/2 teaspoon baking powder

– 90g oats, plus 1 tablespoon for sprinkling on top

– 60g golden caster sugar

– 180g pack fresh blueberries

– 2 medium eggs

– 284ml carton soured cream

– 6 tablespoons runny honey

– 6 tablespoons sunflower oil

– 12-hole muffin tins, lined with paper muffin case

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.

2. Beat the eggs in a large jug, then add the soured cream, honey and oil and beat together with a fork.

3. Tip the egg mixture into the dry ingredients and gently fold everything together, stirring until the ingredients are just combined.

4. Spoon the mixture into the muffin cases. Sprinkle with the rest of the oats. Bake for 20 minutes until well-risen and pale golden. Serve warm, or cool on a wire rack and store in an airtight tin.

Tip from our kitchen: Be careful not to over-mix, or the blueberries will bleed into the cake mixture and make it look gray. A few lumps are OK.