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50Total Time
20Prep Time
30Bake Time

Fruity Breakfast Muffins

Quick and easy

5 Reviews

  • Nut Free
  • Vegetarian

About the bake

This Eric Lanlard recipe is a wonderful morning treat to start the day with. Why not try making them for your Mum for Mothers Day. To make these Fruity Breakfast Muffins all you need is around an hour of your day and ten ingredients. We think this one is a good one to bake the day before and add the fruity toppings in the morning in time for breakfast.

50Total Time
20Prep Time
30Bake Time


  1. Step 1:

    Heat oven to 180°c (fan 160°C, gas mark 4). Line muffin tray with paper cases.

  2. Step 2:

    Sift the flour and baking powder into large bowl and stir in the sugar.

  3. Step 3:

    In separate bowl whisk together egg, vanilla bean paste, milk and melted butter.

  4. Step 4:

    Stir the liquid mixture into the dry mixture and beat until smooth. Fold in half the fruit and white chocolate chips.

  5. Step 5:

    Fill each muffin case with mixture. Bake for 30 minutes until
    golden. Leave to cool. Using a fork smash the rest of the berries roughly and spoon them on top of the warm muffin.


    • 300g Allinson's Plain White Flour
    • 2 tsp Baking powder
    • 150g Billington's Unrefined Golden Caster Sugar
    • 1 Large free range egg(s)
    • 2 tsp Nielsen-Massey Vanilla Bean Paste
    • 225ml Milk
    • 50g Unsalted butter (melted)
    • 200g Raspberries
    • 100g Blueberries
    • 100g White chocolate chips


  • Muffin tray
  • Muffin cases
  • Sieve
  • Mixing bowl
  • Cooling rack
  • Fork

Nutritional Information

per 85g
  • 242cal Energy
  • 7.2g Fat
  • 4.1g of which Saturates
  • 39g Carbohydrates
  • 20g of which Sugars
  • 4.7g Protein
  • 0.26g Salt

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