Mixed Berry Muffins …

Mixed Berry Muffins


This recipe for Mixed Berry Muffins is quick and easy. Perfect for morning tea, these are a welcome addition to my kid’s lunchboxes. They not only look good but taste great and freeze beautifully. Enjoy!


Mixed Berry Muffins …
Serves: 18
Ingredients ...
  • 1 ¼ cups milk
  • 1 ¼ tablespoons white vinegar
  • 2 ½ cups self-raising flour
  • 1 cup caster sugar
  • ½ cup cold butter, chopped
  • 1 teaspoon vanilla extract
  • 1 ½ cup frozen mixed berries (I used raspberries, strawberries and blueberries but other berries can be easily substituted)
Method ...
  1. Preheat oven to 180C (fan-forced oven) and spray muffin trays with cooking spray.
  2. Place milk in a jug, add vinegar and stir. This will cause the milk to curdle which is the desired result. Set aside.
  3. Place self-raising flour and caster sugar in a large mixing bowl. Add butter and rub in gently with your fingertips until mixture is crumbly and even.
  4. Add milk mixture and vanilla extract to dry ingredients and mix gently. Be careful not to overmix, the mixture should be lumpy.
  5. Add berries and fold through the mixture very gently.
  6. Distribute mixture evenly between 18 muffin holes.
  7. Bake for approximately 17 - 18 minutes. Once cooked, remove from oven and allow muffins to stand in the trays for approximately 5 minutes. Remove from pan and place on a wire rack to cool. If needed, use a bread and butter knife to gently ease the edges of the muffins away from the side of the muffin tray to remove easily.
  8. Once cooled, these muffins are suitable to freeze.


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