Berry muffins
Berry Muffins
Just cook
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Berries
They were one of man’s earliest sources of sustenance and are now considered a super-food. We get under the skin of berries.
Berries galore
There's an adundance of berries in our recipe for the ultimate summer pudding.
Try out our recipe from the Ever Wondered About Food series
Makes 12 muffins
Ingredients
- 300g (10½oz) flour
- 100g (3½oz) porridge oats
- 1 tsp bicarbonate of soda
- 4 tsp baking powder
- 150g (5oz) caster sugar
- 200ml (7fl oz) natural yoghurt
- 200ml (7fl oz) milk
- 2 large eggs
- 150g (5oz) butter
- 300g (10½oz) blueberries
- 100g (3½oz) dried cranberries
- demerara sugar
Special equipment
- muffin tray
- paper muffin cases
Method
- Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Line the muffin tray with the paper cases.
- Mix the flour, oats, bicarbonate of soda, baking powder and sugar together in a large bowl.
- Melt the butter on a low heat.
- Beat together the yoghurt, milk, eggs and butter in a jug. Pour the ingredients of the jug into the mixing bowl and combine all the ingredients.
- Add the blueberries and cranberries and mix lightly. Spoon the mixture into the muffin cases filling them two-thirds full. Put in the oven to cook for 10 minutes.
- After 10 minutes, remove the tray of muffins from the oven and sprinkle a little demerara sugar over each muffin.
- Return the tray to the oven and bake for a further 15 minutes, until the muffins have fully risen and are a nice golden colour.
- Serve warm.
Content last updated: 26/06/2006
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