Blueberry And Raspberry Muffins Recipe

Name: Blueberry And Raspberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups All-purpose Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Baking Soda; 1-1/2 cup Superfine Sugar; 2 cups Fresh Raspberries; 1 cup Fresh Blueberries; 2 Eggs, Lightly Beaten; 1-1/4 cup Milk; 2 sticks Unsalted Butter, melted; 1 teaspoon Vanilla Extract

Servings: persons

1
Preheat the oven to 190 C/375 F and grease two 12-count muffin tins (recipe makes roughly 18 so you'll only need to grease 6 holes in the second tin).
2
Place the flour, baking powder, bicarb (baking soda), caster sugar and berries into a large bowl. Stir together until just combined and all the fruit is covered in flour. This will stop them from sinking.
3
Place the eggs into a medium sized bowl and beat lightly. Add in the milk, melted butter and vanilla extract and mix together briefly.
4
Pour the wet ingredients into the large bowl of dry ingredients and stir until just combined. Mix slowly and stop as soon as the mixture comes together; otherwise you will end up with tough muffins.
5
Divide the batter between the muffin tins, filling each hole to the top (this was just over 2 tablespoons of batter for me). Place the muffins in the oven for 20-25 minutes until risen, golden on top and an inserted skewer into the centre comes out clean. Remove tins from the oven and set on a rack. Leave muffins to cool in the tins for at least 10 minutes before transferring to a wire rack to cool completely.
6
Cooled muffins will keep in an airtight container at room temperature for up to 5 days.
7
Recipe adapted from Food Network.

944

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups All-purpose Flour, 1 Tablespoon Baking Powder, 1/2 teaspoons Baking Soda, 1-1/2 cup Superfine Sugar, and more.

Yes, Blueberry And Raspberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry And Raspberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions