Blueberry, date & oat muffins with yoghurt

I find that using sugar and dates together in this recipe provides the best depth of flavour. The yoghurt lightens the crumb a little and gives a small amount of sourness, which is enhanced by the buttermilk or soured milk. Instead of the blueberries, feel free to use your favourite berries, such as raspberries or blackberries – or use a mixture of them all to make a summer berry muffin. MAKES 12 100ml buttermilk or 100ml whole milk and juice of ¼ lemon 240g self-raising flour ½ tsp bicarbonate of soda ½-1 tsp ground cinnamon 150g soft light brown sugar 180g pitted dates (Medjool or any sticky soft date), finely chopped 90g salted butter, melted 1 medium egg 200g Greek yoghurt 75g blueberries 50g porridge oats EQUIPMENT 12-hole muffin tin mechanical ice-cream scoop (optional) 1 Preheat the oven to 180C (fan 160C/350F/gas 4) and line the muffin tin with 12 paper cases. If you’re making your own buttermilk, put the milk and lemon juice in a jug and allow it to sit for 15 minutes. 2 Put the flour, bicarbonate of soda, cinnamon, sugar and dates in a large bowl and stir to combine. Then add the melted butter along with the egg, yoghurt and buttermilk, stirring as little as possible to produce lighter, fluffier muffins. Fold in the blueberries until just combined. 3 Using a large spoon or mechanical ice-cream scoop, divide the mixture among the cases, using a spatula to ensure you get every last bit out of the bowl. Waste not, want not! Sprinkle the oats on top and bake for 20-25 minutes, until the muffins are cooked through. To check that they are cooked, insert a skewer in the centre of a muffin – it should come out clean. 4 Once the muffins are baked, remove them from the oven and leave to cool a little in the tin. They are delicious served warm or cold.