Quick and Easy to Bake Mixed Berry Muffin Recipe

Quick and Easy to Bake Mixed Berry Muffin Recipe from Butterfly Crafts Handmade Emporium

Some days you just need a quick fix of cake and last weekend was one of those days for us at Butterfly Crafts Handmade Emporium, we had Paul’s parents coming to visit and so I turned my hand to making up a batch of delicious Mixed Berry Muffins. They seemed to go down really well, especially as we ate the first few only a couple of hours after coming out of the oven. If you’d like to have a go at making the mixed berry muffins, here is the recipe.

One great thing about this berry muffin recipe is that you don’t have to use fresh berries, frozen work just as well – and can often be cheaper – and you don’t need to defrost them first. I adjust the recipe based on what berries I have to hand.

Makes 12.

You will need:

  • 300g Self Raising Flour
  • 1tsp Baking Powder
  • 150g Caster Sugar
  • 350g mixed berries – Blackberries, Raspberries, Redcurrants, Blackcurrants, Blueberries all work well.
  • 1 egg lightly beaten
  • 125g butter, melted
  • 3tbsp milk
  • 1tsp vanilla extract
  • 175ml buttermilk – if you don’t have buttermilk use 175ml semi-skimmed milk and add 1tsp lemon juice and leave to stand for an hour first
  • 2tsp icing sugar (optional)

And this is what you have to do:

  • If you need to make the buttermilk do this first.
  • Preheat your oven to 200C/400F/Gas6 and line a 12 cup muffin tin with paper cases,
  • In a large bowl mix the flour, baking powder and caster sugar together, scatter over two thirds of the berries and gently mix in,
  • In a separate bowl or jug mix the egg, melted butter, buttermilk, milk and vanilla extract. Once mixed together add to the dry ingredients. Mix together with a spoon gently until just combined. Over mixing will make the muffins heavy. I think they are mixed when you cant see the flour,
  • Spoon the mixture into the muffin tins and then top with the remaining berries pressing them in gently,
  • Bake in the middle of your oven for 20-25 mins, if you test the mixture and its not quite cooked place some tinfoil on top to stop the tops burning whilst the middles still cook,
  • Leave in the tin to cool and then turn out onto a wire rack, sift over the icing sugar if you like.

If you give these a try I would love to know what you think of them! I found the recipe really easy to make I just have to remember to do the buttermilk bit first but I always have a bag of frozen berries to hand. A top tip is if you buy fresh berries and don’t think you will eat them all, freeze so you have them to hand for baking!

Quick and Easy to Bake Mixed Berry Muffin Recipe from Butterfly Crafts Handmade Emporium

One response to “Quick and Easy to Bake Mixed Berry Muffin Recipe”

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