These muffins are utterly scrumptious. The Greek yoghurt makes the sponge incredibly moist, the pumpkin seeds add a bit of crunch and the blueberries ooze their purple juice complimenting the sweetness of the honey. Ideal for a weekend brunch or afternoon pick-me-up with a fresh pot of coffee. I used gluten-free self raising flour and reduced the sugar to make them slightly less naughty.
So here’s how (makes 12):
- 100g butter, melted
- 250g self-raising flour (or Gluten-free self-raising flour)
- 1 tsp bicarbonate of soda
- 75g golden caster sugar
- 200g fresh blueberries (50g for the topping)
- 150g pumpkin seeds (50g for the topping)
- 2 large eggs, beaten
- 150ml Greek Yoghurt
- 2 tbsp whole milk
- 100ml honey (extra for the glaze)
Preheat the oven to 200C (180C fan) and line a muffin tin with muffin cases. Sift the flour and bicarbonate into a large bowl and add the sugar, 150g blueberries and 100g pumpkin seeds. Make a well in the centre and pour in the beaten eggs, yoghurt, milk, melted butter and honey. Mix until well combined. Spoon into muffin cases sprinkle over the extra blueberries and pumpkin seeds. Bake for 20-25 minutes until golden-brown.
To make the honey glaze pour about 3 tbsp honey into a pan and warm over a medium heat. As soon as the muffins are out of the oven, use a pastry brush to brush the top of the muffins with honey. The warm honey should soak into the hot sponge. Leave to cool.