Raspberry & blueberry muffins
13 Reviews
About the bake
A blast of berries in a delicious soft muffin, a perfect teat or lunch box filler that everyone will enjoy.
Ingredients
- 300gAllinson's Plain White FlourÂ
- 155gBillington's Unrefined Golden Caster SugarÂ
- 1 tbspBaking powderÂ
- 0.5 tspBicarbonate of sodaÂ
- 0.25 tspSaltÂ
- 250mlMilk (whole)Â
- 2Egg(s) (free range) (large)Â
- 85gButter (unsalted) (melted)Â
- 60gBlueberriesÂ
- 60gRaspberriesÂ
Method
Step 1
Preheat the oven to 190°C (170°C fan, 375°F, gas mark 5) and line a muffin tin with muffin cases.
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
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
Step 4
Stir in the berries by hand, ensuring they are evenly mixed, then spoon the batter into the cases until 2/3 full.
Step 5
Sprinkle the tops with the remaining sugar.
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.