Raspberry & blueberry muffins

  • Total Time

    35m
    • Prep Time

      10m
    • Bake Time

      25m
  • Serves

    12


A blast of berries in a delicious soft muffin, a perfect teat or lunch box filler that everyone will enjoy.

Method

  1. Preheat the oven to 190°C (170°C fan, 375°F, gas mark 5) and line a muffin tin with muffin cases.

  2. Sift together the flour & 115g of caster sugar, baking powder, bicarbonate of soda & salt into a large bowl. Pour the milk into a jug, add the eggs and mix by hand

  3. Make a well in the centre of the dry ingredients and, mixing slowly, add the milk & egg mixture, increase the speed and beat until the batter is smooth. Pour in the melted butter and beat again until well mixed

  4. Stir in the berries by hand, ensuring they are evenly mixed, then spoon the batter into the cases until 2/3 full.

  5. Sprinkle the tops with the remaining sugar.

  6. Bake in the oven for 20-25 mins until the muffins are golden brown and springy to the touch. Allow to cool then transfer to a wire rack.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Made these loads of times always turn out well. A good recipe to follow.

  2. 5 star rating

    First time i have made muffins. This recipe was very easy with great results. Makes a very moist and tasty muffin. Will definitely make them again

  3. 5 star rating

    Fabulous and so tasty. Best muffin recipe I have found.

  4. 4 star rating

    Awesome muffin tops. Great recipe.

  5. 4 star rating

    This is the first time I am making .Its turned out ok

  6. 3 star rating

    Decent recipe with decent standards.

  7. 3 star rating

    Nice recipe. It is a decent recipe that has decent standards.

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