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 using 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.
Put the flour, bicarbonate of soda, cinnamon, sugar and dates into a large bowl and stir to combine. Then add the melted butter along with the egg, yoghurt and buttermilk, using as few stirs as possible to produce lighter, fluffier muffins. Fold in the blueberries until just combined.
Using a large spoon or mechanical ice-cream scoop, divide the mixture between 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
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.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.