Honey and Blueberry Muffins

Last week I went to my Nan and Grandads house in Wales for the day. I haven't been there in nearly four years so it was amazing to see all the changes to the house and garden.

My Nan and Grandad are keen gardeners so it's no surprise that my Nan's fruit cage was full of raspberries, two different varieties, redcurrants and blueberries. With all the amazing fruit on offer I collected some to bring home to use in some bakes. I had a Stoats blueberry and honey porridge bar left from a bloggers event I went to a few weeks ago which inspired me to use the fresh blueberries and make some muffins. I crumbled the bar up into small pieces and sprinkled it on the bottom and on the top of the muffins to give them a crunchy texture.

Honey & Blueberry Muffins 

(Makes 8) 
140g Plain Flour
110g Butter
65g Caster Sugar
2 Eggs
1 1/2 Tsp Baking Powder
100g Fresh Blueberries
2 Tbsp Honey
2 Tbsp Vanilla Yogurt

Blueberry and Honey Stoats Bar (Optional)

Preheat the oven to 180℃, Gas mark 4. Line a muffin tin with 8 cases.

Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add in the eggs one at a time and mix for three minutes. Add in the four and baking powder and mix for a further three minutes until well combined.

Add in the honey and yogurt and mix for one minute. Place half of the blueberries into the mixture and stir for another minute until they are equally distributed in the muffin mixture.

I used a porridge bar that I was given at the bloggers event for the base of these muffins so if you have something similar then complete this step if not move on to the next.

Place a spoonful of the mixture into each muffin case, filling each one to just over half way. Using the remaining blueberries place equal amounts on top of the mixture and then sprinkle over the remaining porridge bar.

Bake in the oven for 20 minutes or until golden brown. Once cooked place on a wire rack to cool.

Recipe adapted from BBC Food