These gorgeous muffins, made with honey, are moist and delicious. Perfect with an afternoon cuppa, or even for a light Blueberry oat muffinsbreakfast or brunch
Makes: 12
Prep time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
Skill level: Easy peasy




    • 100g (3½oz) self-raising white flour


    • 100g (3½oz) self-raising brown flour


    • ½tsp bicarbonate of soda


    • ½tsp baking powder


    • 90g (3oz) oats, plus 1tbsp for sprinkling on top


    • 60g (2oz) golden caster sugar


    • 180g pack fresh blueberries


    • 2 medium eggs


    • 284ml carton soured cream


    • 6tbsp runny honey


    • 6tbsp sunflower oil


    • 12-hole muffin tins, lined with paper muffin cases






    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.


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


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


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



Nutritional information per portion



fat 12.0g saturates 4.0g calories 242(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.