I love all kinds of berries and often include strawberries, raspberries or blueberries in my baking. Berry muffins are so easy to make and taste great no matter what time of day you indulge (plus they’re totally acceptable for breakfast AND dessert!)
- 360g plain flour
- 370g caster sugar
- 375ml buttermilk
- 70g unsalted butter
- 1/2 teaspoon of vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 250g berries
- Preheat the oven to 170°C/gas mark 3
- Measure out the plain flour, salt, caster sugar, baking powder and bicarbonate of soda. Throw it all into the same bowl and beat slowly with an electric whisk.
- Combine the buttermilk and vanilla extract together in a jug. Add 1 egg and mix. Slowly pour into the flour mixture and beat until incorporated.
- Melt the unsalted butter in a pan. Pour into the mixture, beating as you go until the dough is smooth.
- Gently fold in berries with a wooden spoon (I used blueberries and raspberries this time). You can add more depending on your taste, but anything over 300g will effect the end result. Once the berries are evenly dispersed, spoon the mixture into your paper cases; this recipe should make around 10-12 muffins.
- Bake in the oven for 25-30 minutes. Skewer the centre of the muffin – if it comes out clean, your yummy treats are ready! Leave to cool completely on a wire rack before attempting to eat them all in one go; hot berries WILL burn your mouth.