Berry muffins

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    Berry muffins

    Berry muffins


    10 people made this

    About this recipe: My best berry muffins, these are moist, soft, lightly sweet and gently tart thanks to the berries. No contest, these are among my family's favourite things.

    Makes: 12 muffins

    • 280g plain flour
    • 1 tablespoon baking powder
    • 130g caster sugar
    • 1 pinch salt
    • 2 1/2 tablespoons olive oil
    • 120ml milk
    • 2 eggs
    • 210g berries - strawberrries, raspberries, blueberries and blackberries (fresh or frozen, sliced if large)

    Prep:15min  ›  Cook:20min  ›  Extra time:5min cooling  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Butter a 12-cup muffin tin or line with paper cases.
    2. Sieve the flour, baking powder, caster sugar and salt together into a large bowl.
    3. Whisk the eggs in a medium bowl with the olive oil and milk. Pour into the flour mixture and stir just until dry ingredients are moistened.
    4. Quickly stir in the berries. Fill muffin cups 2/3 full.
    5. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 20 minutes. Let cool for 5 minutes before turning out of the muffin tin. Serve warm, or cool completely on a wire rack.
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    Reviews in English (1)


    I halved this recipe and the result was delicious- although they turned out more like crumble than muffins.  -  04 Apr 2013

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