Blueberry and Raspberry Muffins
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I was rummaging in the freezer and found a bag of mixed berries and decided to make some muffins. The fact the berries were mixed meant I didn’t have to decide between raspberries and blueberries and instead, got to enjoy both. I actually stripped out the strawberries and boysenberries, and I’ll pop those into a smoothie later in the week. I find strawberries can make muffins a bit soggy, and no one likes a soggy muffin.
When you’re using frozen berries, don’t defrost them - that will make the muffins too wet, just pop the frozen ones in directly into the batter and cook straight away.
You can use other berries or fruit as well, and you can use fresh instead of frozen. They are not always available or affordable so I love having a recipe that works well with frozen.
And the final, and most important tip, don’t over-mix, if there are lumps in the mixture or dried bits of flour that’s ok. They will bake out. Mixing too much is likely to result in flat stodgy muffins.
Enjoy and
Happy Cooking
gill
Berry Muffins
1 1/2 cups flour (200 grams)
3/4 cup sugar (150 grams)
pinch salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla essence
100 mls milk
1 cup fresh or frozen berries, blueberry & raspberry work well
Method
Mix the flour, sugar, salt and baking powder in a large bowl.
Whisk the egg and add the oil, vanilla and milk and mix to combine.
Add the wet mixture to the dry mixture and gently combine - it may be lumpy and have bits of dry flour in it, that’s ok.
Add the berries and fold them through lightly.
Spoon into muffin cases - I use an ice-cream scoop and fill the cases to about 2/3 fill. This recipe makes 12 normal size muffins.
Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 10 minutes to set the muffins, then turn the oven up to 400 degrees F (210 degrees C) and bake for another 5 minutes. Turning the oven up at the end will help pull the centre up into a lovely crisp dome on top of the muffin.
Cool in the muffin tin for 10 minutes.
