Blueberry and Tahini muffins

with pistachio halva frosting

Blueberry and Tahini muffins with pistac


For the muffin

  • 50g corn oil              

  • 40g Sesame Kingdom premium Tahini 

  • 120g agave syrup

  • 260g plain white flour

  • 130g whole egg

  • 150g Greek yoghurt

  • 10g baking powder

  • 5g bicarbonate of soda

  • 120g blueberries fresh

For the frosting:

  • 300g Sesame Kingdom pistachio Halva

  • 250g butter or margarine

  • 200g icing sugar

For the cake topping:

  • Crumbled Vanilla Halva by ‘Sesame Kingdom’

  • Roasted Pistachio

  • ‘Sesame Kingdom’ premium Silan (Date Honey)


  1. In a mixing machine whisk the eggs, tahini and agave together until lighter in colour and slightly fluffy

  2. Place the machine on a medium speed and slow add the oil. Once all mixed add the yoghurt

  3. Put the machine onto a slower speed and add the flour, bicarbonate and baking powder

  4. Once a smooth mixture is made add ¾’s of the blueberries and mix slightly

  5. Grease moulds and or place in large muffin cup papers. Then share the mixture between the moulds. Place some of the left over blueberries on top of each muffin

  6. Place in a preheated oven at 180c then bake for 20mins, may need to turn down half way through if colouring to much

  7. Once cooked remove and place onto a cooling rack to cool


  1. In a machine beat the ingredients together to form a stiff frosting.

  2. Allow to chill slightly the place into a piping bag and pipe onto of the muffins

  3. Garnish with crumbled pistachio halve and blueberries

Blueberry and Tahini muffins with pistac
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credit: Chef Steve Walpole