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Raspberry & blueberry muffins
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Irresistible muffin treat for all ages, perfect for lunch boxes.
Ingredients:
  • 300g (2 cups) self-raising flour
  • 155g (3/4 cup, firmly packed) brown sugar
  • 150g frozen blueberries
  • 150g frozen raspberries
  • 250ml (1 cup) buttermilk
  • 60ml (1/4 cup) vegetable oil
  • 1 egg, lightly whisked
Instructions:
  • Preheat your oven to 190°C. Cut eight 13cm-square pieces of non-stick baking paper. Use them to line eight 80ml (1/3-cup) capacity muffin pans.
  • In a large bowl, mix together flour and sugar. Gently fold in blueberries and raspberries. Stir in buttermilk, oil, and egg using a metal spoon until just combined. Be careful not to overmix.
  • Divide the batter evenly into the pans. Bake in the preheated oven for 25 minutes or until a skewer comes out clean when inserted into the centers. Invert onto a wire rack. Enjoy warm or at room temperature.

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