Berry muffins

    40 min

    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.

    21 people made this

    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