Raspberry & blueberry muffins
Indulge in the delightful flavors of these Raspberry & Blueberry Muffins! Made with self-raising flour, brown sugar, fresh berries, buttermilk, olive oil, and a single egg, these muffins are a perfect blend of sweetness and tang. Perfect for breakfast or a snack!
Cook time 25 min
Prep time 15 min
Ingredients:
2 cups self-raising flour3/4 cup brown sugar
1 cup blueberries
1 cup raspberries
1 cup buttermilk
1/4 cup olive oil
1 egg
If you're looking for a delicious and fruity treat, you've come to the right place! Raspberry & blueberry muffins are a delightful way to enjoy the natural sweetness and tartness of fresh berries. The combination of blueberries and raspberries creates a burst of flavor in every bite, while the buttermilk gives these muffins a tender and moist texture. Perfect for breakfast, brunch, or a sweet snack, these muffins are sure to become a favorite.
Instructions:
- Begin by preheating your oven to 375°F (190°C).
- Line a muffin tin with paper liners or lightly grease with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine 2 cups of self-raising flour and 3/4 cup of brown sugar. Use a whisk or a spoon to ensure they are well distributed.
- In a separate bowl, whisk together 1 cup of buttermilk, 1/4 cup of olive oil, and 1 egg until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1 cup of blueberries and 1 cup of raspberries into the batter. Make sure the berries are evenly distributed throughout the mixture.
- Divide the batter evenly among the prepared muffin tin. Each muffin cup should be about three-quarters full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
- Enjoy your raspberry and blueberry muffins warm or at room temperature. They are perfect for breakfast, brunch, or a delightful snack.
- Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week, or freeze them for up to 3 months. Simply thaw and rewarm before serving.
Tips:
- Make sure to gently fold the berries into the batter to avoid breaking them and turning the batter blue or red.
- Use fresh berries for best results, though frozen berries can be substituted if fresh ones aren't available. If using frozen, do not thaw before adding them to the batter.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from falling apart.
- For an extra burst of flavor, add a teaspoon of vanilla extract to the batter.
- To prevent sticking, ensure your muffin tin is well-greased or use paper liners.
These Raspberry & blueberry muffins are a wonderful addition to any meal or snack time. The natural sweetness of the berries combined with the moist, tender crumb of the muffin makes for an irresistible treat. Share them with family and friends, or enjoy them as a delightful surprise in your lunchbox. Either way, these muffins are sure to brighten your day and satisfy your sweet tooth.
Nutrition per serving
8 ServingsCalories 250kcal
Protein 6g
Carbohydrates 55g
Fiber 2.79g
Sugar 24g
Fat 9g
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