Blueberry muffins

There’s no refined sugar in these morning muffins; all the sweetness comes from fruit. 

  • 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.