Blueberry, Date & Oat Muffins with Yoghurt


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By Lorraine Pascale

Published 2017

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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.


  • 100 ml buttermilk or 100 ml whole milk and juice of ¼ lemon
  • 240 g self-raising flour
  • ½ tsp bicarbonate of soda
  • ½-1 tsp of ground cinnamon
  • 150 g soft light brown sugar
  • 180 g pitted dates, finely chopped (Medjool or any sticky soft date)
  • 90 g butter, melted
  • 1 egg
  • 200 g Greek yoghurt
  • 75 g blueberries
  • 50 g porridge oats


  • 12-hole muffin tin mechanical ice-cream scoop (optional)


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line the muffin tin with twelve 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.

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 bake for 20–25 minutes, until the muffins are cooked through. To check that they are cooked, insert a skewer into the centre of a muffin – it should come out clean.

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.