These muffins are soft, fluffy and packed with bursts of sweet blueberry juice, while the pistachios on top add a lovely crunch and a slightly buttery nuttiness. They feel bakery-special but are simple enough to make at home, and they are brilliant for breakfast or mid-morning snacking.
Why it’s good for you:
Blueberries are known for their antioxidant content, which can help support memory, concentration and cell health. Pistachios provide healthy fats, protein and minerals that help keep energy steady and support heart health.
Makes:
8–10 muffins
Ingredients:
- 200g plain flour (or wholemeal flour if you’d like to increase the fibre)
- 2 tsp baking powder
- 80g caster sugar
- 2 eggs
- 150ml milk
- 75g melted butter
- 1 tsp vanilla extract
- 150g fresh blueberries (British if in season)
- 40g pistachios, roughly chopped
Method:
- Heat oven to 180°C fan / 200°C and line a muffin tin.
- Mix the flour, baking powder and sugar in a bowl.
- In another bowl, whisk the eggs, milk, melted butter and vanilla.
- Fold the wet ingredients into the dry, then gently fold in the blueberries.
- Spoon into muffin cases and scatter the pistachios over the top.
- Bake for 20–22 minutes until golden and risen.