Oaty Raspberry & Blueberry Muffins Recipe

Name: Oaty Raspberry & Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g plain whole meal flour; 1 teaspoon baking powder; 1 pinch salt; 50 g oat bran; 75 g rolled oats; 100 g unsalted butter, melted; 75 g caster sugar; 2 eggs, beaten; 200 ml milk; 75 g blueberries; 100 g raspberries

Servings: persons

225 g plain whole meal flour
1 teaspoon baking powder
1 pinch salt
50 g oat bran
75 g rolled oats
100 g unsalted butter, melted
75 g caster sugar
2 eggs, beaten
200 ml milk
75 g blueberries
100 g raspberries

1
Preheat the oven to 200C/gas6.
2
Place paper cases in a 12 hole muffin tin.
3
Sieve the flour, baking powder & salt into a bowl, then stir in the oat bran & rolled oats.
4
In another bowl, mix together the butter, sugar, eggs & milk.
5
Pour the wet mixture into the dry one, stirring briefly.
6
Roughly stir in the fruit - don't overmix.
7
Divide the mixture between the cases then bake for 25-30 minutes until golden.
8
Leave to cool down on a rack.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 225 g plain whole meal flour, 1 teaspoon baking powder, 1 pinch salt, 50 g oat bran, and more.

Yes, Oaty Raspberry & Blueberry 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.

Oaty Raspberry & Blueberry Muffins

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