Blueberry seeded muffins

Blueberry seeded muffins

These flavour-packed muffins are perfect for eating on the way to school or work. They’ll keep for up to three days in the fridge.

By , 21 September 2015
Blueberry seeded muffins
  • Ready in: 45 mins
  • Serves: 12
  • Price: 37p per serving
Nutritional Info
Each 104g serving contains
  • Fat 13.5
  • Sat Fat 2.7
  • Sugar 19.8
  • Salt 0.42
  • Cals 317
of your reference intake.
Typical energy values per 100g: 1276kJ/305kcal.
  • 150g wholemeal flour
  • 150g plain white flour
  • 2 level tsp baking powder
  • 150g caster sugar (plus 25g for the topping)
  • 50g pumpkin seeds
  • 50g sunflower seeds (plus 25g for the topping)100g Chosen by you Sunflower Spread (full fat)
  • 50g honey
  • 175ml semi-skimmed milk
  • 2 large eggs
  • 150g fresh blueberries
  • 25g porridge oats
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line a muffin tin with 12 paper muffin cases. Put both flours, the baking powder, 150g sugar, the pumpkin seeds and 50g sunflower seeds in a bowl and mix.

  • Gently heat the spread with the honey in a pan until just melted.

  • Beat the milk and eggs in another bowl, then add the spread and honey mixture.

  • Add the liquid mixture to the dry mixture and stir until just evenly mixed. The less you mix, the lighter the finished muffins will be.

  • Fold in the blueberries, then put in the muffin cases. Mix the oats, the 25g sugar and 25g sunflower seeds, and sprinkle on top.

  • Bake for about 25 minutes. Cool on a wire rack.