Category Archives: Mixed Berry Muffins

Mixed Berry Muffins

Posted by Cape Malay Cooking & Other Delights

Mixed Berry Muffins are delicious muffins bursting with a tart berry flavour. I used fresh berries but you may also use frozen berries for a deliciously convenient breakfast treat.

Muffins are the perfect grab-and-go breakfast or sweet treat like our popular Eggless Banana Muffins,

Salwaa’s Cape Malay Cooking

From My Kitchen To Yours – keeping our heritage alive since 2011!

These muffins are a breeze to make and taste so delicious too.

Melted butter means no creaming.
No mixer necessary, just use a spoon or whisk.
You can do it in one bowl, just sift your dry ingredients right into your wet.
For convenience use frozen berries right from the freezer.
Using buttermilk results in a light and fluffy muffin.
Lemon juice and zest gives a distinctive flavour to the muffins.

Dry Ingredients:

2½ cups cake flour

3 teaspoons baking powder

1 teaspoon bicarbonate of soda

1 cup white sugar

¼ teaspoon salt

Wet Ingredients:

1 cup buttermilk

4 tablespoons butter, about 60g, melted

4 tablespoons (80 ml) vegetable oil

2 large eggs, at room temperature, lightly whisked

Juice and zest of one lemon

250g mixed berries, I used raspberries, strawberries and blackberries

Method:

Pre-heat oven to 180 degrees C.

Line a muffin tray with 12 muffin cases.

Whisk the wet ingredients, then sift the dry ingredients into the bowl, mix well until combines. DO NOT over mix.

Gently stir in the berries, be careful not to break the berries up.

Fill the muffin cases up to three quarters. Then bake for about 20 minutes.

Done! As simple as that to make delicious muffins. Can be made a day in advance.

This recipe makes about 12 muffins.

Cook’s Note:

Don’t have buttermilk? Simply mix one cup of milk with one tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes before using as above in the recipe.

Use frozen berries instead of fresh berries.