Blueberry Raspberry Fluffins – a delicious recipe with flour, baking soda, bicarbonate of soda, raspberries, blueberries, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to either 200 degrees C (ordinary oven) or 175 degrees C (fan oven).
2
In a bowl, combine flour, baking soda and bicarbonate soda.
3
In another bowl, beat butter and sugar with en electric mixer until white and fluffy. Add the eggs, one at a time, while beating. Add vanilla sugar, milk, lemon and lime curd. Combine. Add the flour mixture and the berries, combine everything until it's well mixed, just make sure not to over work the mixture.
4
Fill the cupcake tins up to 3/4 with the help of a spoon. Make a small hole in each cupcake (this will be quite sticky) and pour a small amount of raspberry syrup into each hole. Bake in the oven for 15 minutes, depending on the size of your tins. Just make sure they won't get dry as you want moist and nice cupcakes.
621
kcal
Calories
29
g
Fat
79
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 1/2 cups wheat flour, 1/2 teaspoon baking soda, 1/2 teaspoon bicarbonate of soda, 1/2 cup raspberries, and more.
Yes, Blueberry Raspberry Fluffins falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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