Method
Step 1:
Preheat the oven to 190°C (170°C fan, 375°F, gas mark 5) and line a muffin tin with muffin cases.
Step 2:
Sift together the flour & 115g of caster sugar, baking powder, bicarbonate of soda & salt into a large bowl. Pour the milk into a jug, add the eggs and mix by hand
Step 3:
Make a well in the centre of the dry ingredients and, mixing slowly, add the milk & egg mixture, increase the speed and beat until the batter is smooth. Pour in the melted butter and beat again until well mixed
Step 4:
Stir in the berries by hand, ensuring they are evenly mixed, then spoon the batter into the cases until 2/3 full.
Step 5:
Sprinkle the tops with the remaining sugar.
Step 6:
Bake in the oven for 20-25 mins until the muffins are golden brown and springy to the touch. Allow to cool then transfer to a wire rack.
Ingredients
- 300g Allinson's Plain White Flour
- 155g Billington's Unrefined Golden Caster Sugar
- 1 tbsp Baking powder
- 0.5 tsp Bicarbonate of soda
- 0.25 tsp Salt
- 250ml Milk (whole)
- 2 Egg(s) (free range) (large)
- 85g Butter (unsalted) (melted)
- 60g Blueberries
- 60g Raspberries
- 300g Allinson's Plain White Flour
Recipe Reviews
Amazing
Can do with any fruit
I like this recipe, as very quick and easy to make, however I do add more fruit then recommended. I do like my muffins very moist!
These were absolutely delicious!😀 However, they were a tiny bit dry! Overall, it is a decent recipe!
Made these loads of times always turn out well. A good recipe to follow.
First time i have made muffins. This recipe was very easy with great results. Makes a very moist and tasty muffin. Will definitely make them again
Fabulous and so tasty. Best muffin recipe I have found.
Ingredients
- 300g Allinson's Plain White Flour
- 155g Billington's Unrefined Golden Caster Sugar
- 1 tbsp Baking powder
- 0.5 tsp Bicarbonate of soda
- 0.25 tsp Salt
- 250ml Milk (whole)
- 2 Egg(s) (free range) (large)
- 85g Butter (unsalted) (melted)
- 60g Blueberries
- 60g Raspberries
- 300g Allinson's Plain White Flour