Triple Berry Muffins


➑1 1/2 cups all purpose flour (210g)

➑3/4 cup sugar (145g)

➑1/2 TBS baking powder

➑1/4 tsp baking soda

➑1/4 tsp salt

➑3/4 TBS ground cinnamon

➑5 1/2 fluid ounced milk (150ml)

➑1 large free range egg, lightly beaten

➑120ml flavourless oil (1/2 cup)

➑1/2 cup blueberries (95g)

➑1/4 cup raspberries (35g)

➑1/4 cup diced strawberries (35g)


➑Preheat the oven to 190*C/375*F/ gas mark 5. Line 9 medium muffin cups with paper liners. Set aside.

➑Whisk the flour, baking powder, soda, cinnamon, salt and sugar together in a bowl. Make a well in the centre.

➑Whisk together the milk, oil and egg. Pour into the well in the centre of the dry ingredients, and fold together just to combine. 

➑Fold in the berries.

➑Divide the batter between the muffin cups, filling them 2/3 full.

➑Bake in the preheated oven for 20 to 25 minutes or until the tops spring back when lightly touched and a toothpick inserted in the centre comes out clean.

➑Remove from the muffin tin and place on a wire rack to cool.

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