BAKING: Very Berry Muffins

Muffins are something I adore eating but have never once attempted to make before. I always presumed they were hard for some reason, like there was a bunch of special techniques to stop them going tough, but no, they’re ridiculously simple. The batter itself would make a great ‘master’ recipe, so you could add lots of different things if you weren’t too fussed on berries (I’ve heard banana and chocolate chips is nice…) so without further ado, the recipe…

Ingredients (makes about 12-14 large muffins):
375g plain flour
4 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs (room temperature)
100g granulated sugar
100g light brown sugar (I used dark)
240ml milk
120ml vegetable oil (recipe says canola, I actually used rapeseed oil)
1 tsp vanilla extract
340g mixed berries, fresh or frozen (I used frozen)

How To Do It:
Step One | Preheat oven to 425F / 220C / Gas Mark 7 and either spray a muffin tin with non-stick spray or add muffin cases.
Step Two | In a bowl, toss together the flour, baking powder, salt and cinnamon and mix until combined. In another bowl, mix the eggs, sugar and brown sugar together, then add the milk, oil and vanilla extract.
Step Three | Pour the wet ingredients into the dry ingredient and fold the mixture in until just incorporated. Don’t overmix or you’ll end up with tough, dense muffins. It’ll be a very thick and kinda lumpy mix. Take 3/4 of the berries and fold them in too, so they don’t get mashed.
Step Four | Spoon the batter into the muffin tins/cases, filling pretty much to the top (see my picture above) and place the remaining 1/4 berries ontop. Make sure you don’t put them right next to the edge, or they’ll spill over when the muffins rise.
Step Five | Bake for 5 minutes and then turn down the heat (while the muffins are still in the oven) to 375F / 190C and bake for a further 25-26minutes until lightly golden brown. Allow to cool for 10minutes before eating. They taste best the first day, but can be stored in an airtight container for 5 days and frozen for up to 3 months.

Easy as that, takes less than 10minutes to prepare, 30mins to cook and you’ve got yourself some tasty muffins. I had one for breakfast this morning and it was rather delicious if I do say so myself. I think I’m going to make white chocolate and raspberry ones in the future… Or maybe coconut and lime…. Let me know if you try them!

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ps. make sure you check out these two wonderful blogs: Rose Keats and Peacock Beauty!