Berry Muffins
These berry muffins are easy to make, have a delicious cafe style texture and are loved by young and old.
Servings: 12 muffins
Calories: 256kcal
Equipment
- 12 hole muffin tin
Ingredients
- 2 cups self-raising flour 250g
- ½ cup sugar 100g
- ½ cup oil 125ml. Light olive oil is my favourite, extra virgin olive oil is too savoury in flavour.
- 1 egg
- 1 teaspoon vanilla 5ml
- 1 cup milk 250ml. This is an approximate measure, explained in the recipe
- 1 cup frozen mixed berries 140g
- ½ cup white chocolate drops 80g
Instructions
- Heat your oven to 180 degrees celsius. (360 F)
- In a medium bowl whisk the (self-raising flour & sugar), you can use a fork to do this, you just want them well combined.
- In a measuring jug, add the oil, egg, and vanilla. Top the measuring jug up with milk until you have 1 and a half cups of liquids (325ml). Combine these wet ingredients with a whisk or fork.
- Add the wet ingredients to the dry ingredients and mix gently.
- Fold in the berries and chocolate drops.
- Portion the batter into a 12 hole muffin tin. I line my muffin tin with cupcake liners for this recipe. The recipe will work with a greased muffin tin, although I find the white chocolate can be a bit sticky sometimes in the muffin tin
- Bake at 180 degrees for 20 minutes ur until the muffins are golden brown and spring back when pushed lightly in the centre.
- Cool for 5 mins in the tin, before cooling on a rack.
- Enjoy
Video
Notes
Tips
- If your oven has a fan-bake function turn it off! T I find you get a much more even rise on muffins with the classic bake function on your oven.
- Make sure your self-raising flour or raising agent is in date, if they are out of date the muffins may not rise as well as they should and will be denser in texture.
- Be gentle with your muffin batter, over mixing will activate the gluten in the flour and give you a tougher spongy muffin texture.
- Use frozen berries straight from the freezer, ie don't defrost them, defrosted berries in the batter can be a bit mushy.
- Store these berry muffins in an airtight container at room temperature. Lay a paper towel in the bottom of the container, place the cooled muffins on top with a second paper towel on top of the muffins before closing the lid.
- These muffins freeze well, pop them in an airtight freezer-safe container.
Ingredient substitutions
- Self-raising flour: If you don't have self-raising flour You can substitute each cup for 1 cup of plain flour plus 1 and a half teaspoons of baking powder, in this recipe that would be 2 cups of plain flour plus 3 teaspoons baking powder.
- Light flavoured olive oil: You can use any mild flavoured vegetable oil, or melted butter works well too.
- Milk: You can use a dairy-free milk alternative if you prefer. (Rice, Soy, Almond etc)
- Sugar: Any granulated sugar works fine.
- Berries: Any frozen berries work well
- White Chocolate Drops: These could be substituted for any flavoured chocolate or the muffins are also lovely without chocolate at all.
Nutrition
Serving: 1muffin | Calories: 256kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 21mg | Potassium: 84mg | Fiber: 1g | Sugar: 15g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg