Blueberry & Raspberry Muffins
I’ve tried a lot of muffin recipes and this one, by far, is the best one I have EVER found. No matter what, they always turn out SO moist and spongey. There is nothing worse than a dry muffin! This recipe is SO easy and comes together super quickly.
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Raspberry and Blueberry Muffins Recipe
Ingredients:
2 1/2 cups of self-raising flour
90g salted butter, chopped
3/4 cup of firmly packed brown sugar
2 cups of raspberries
1/2 cup of blueberries
1 cup of full cream milk
2 eggs, lightly whisked
1 tsp of vanilla essence
Optional, slivered almonds to top - it looks so pretty and the texture is lovely too!
Instructions:
Preheat the oven to 160 degrees Celsius (fan-forced) and line a muffin tray with paper cases.
In a large bowl, sift the self-raising flour and then rub in the chopped butter until the mixture resembles breadcrumbs.
Stir in the brown sugar, raspberries, and blueberries until combined.
In a separate bowl, whisk together the milk, eggs, and vanilla essence.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Spoon the batter into the prepared muffin cases, filling each about 3/4 full. Top with slivered almonds if desired.
Bake in the preheated oven for approximately 20-25 minutes or until a skewer inserted into the center of a muffin comes out clean.
Allow the muffins to rest in the tray for 10 minutes before transferring them to a wire rack to cool.
Dust with icing sugar if desired and enjoy!
Feel free to share your feedback in the comments section below!
With love,
Tara x