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35Total Time
10Prep Time
25Bake Time

Raspberry & blueberry muffins

10 Reviews

About the bake

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

35Total Time
10Prep Time
25Bake Time


  1. Step 1:

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

  2. Step 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. Step 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. Step 4:

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

  5. Step 5:

    Sprinkle the tops with the remaining sugar.

  6. Step 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.


    • 300g Allinson's Plain White Flour
    • 155g Billington's Unrefined Golden Caster Sugar
    • 1 tbsp Baking powder
    • 0.5 tsp Bicarbonate of soda
    • 0.25 tsp Salt
    • 250ml Milk (whole)
    • 2 Egg(s) (free range) (large)
    • 85g Butter (unsalted) (melted)
    • 60g Blueberries
    • 60g Raspberries

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