Raspberry & blueberry muffins - recipe

Ingredients

Recipe , Raspberry , Muffins 2 , Blueberry

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1

Preheat the oven to 190°C (170°C fan, 375°F, gas mark 5) and line a muffin tin with muffin cases.
2
Sift together the flour & 115g of caster sugar, baking powder, bicarbonate of soda & salt into a large bowl. Pour the milk into a jug, add the eggs and mix by hand

For this step you'll need:
- 300g Plain white flour
- 115g Unrefined golden caster sugar
- 1 tbsp Baking powder
- ½tsp Bicarbonate of soda
- ¼tsp Salt
- 250ml Milk (whole)
- 2 Egg(s) (free range) large
3
Make a well in the centre of the dry ingredients and, mixing slowly, add the milk & egg mixture, increase the speed and beat until the batter is smooth. Pour in the melted butter and beat again until well mixed

For this step you'll need:
- 85g Butter (unsalted) melted
4
Stir in the berries by hand, ensuring they are evenly mixed, then spoon the batter into the cases until 2/3 full.

For this step you'll need:
- 60g Blueberries
- 60g Raspberries
5
Sprinkle the tops with the remaining sugar.

For this step you'll need:
- 155g Unrefined golden caster sugar
6

Bake in the oven for 20-25 mins until the muffins are golden brown and springy to the touch. Allow to cool then transfer to a wire rack.

⇐ Simnel muffins

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