Mixed berry muffins
Subscribe
Easy-to-make mixed berry muffins stuffed with fresh berries is a great way to use up left-over fruit and makes for excellent lunchbox fillers or easy snacks.
You see all that glorious berries? Those can be found in every recipe, in every way, shape and form in the Ryder household currently. We are making the most of the last few weeks of glorious summer fruit and stuffing them into every recipe we can. Smoothies? Yup. Cakes? Of course! Snacking on them as is, savoring the juicy tang? Uh, duh! Berries (and all summer fruit, really) are honestly one of the few things I genuinely adore about the hotter months and one of the only things I miss when the weather turns cold. So I’m over-indulging while I have the chance.
These berry muffins were an after-thought one Sunday afternoon when I had a few berries that were about to go bad in the fridge. I wanted to bake something to make lunchbox-packing easier during the week and knew that the luscious fruit would go beautifully in a bite-sized baked good. These muffins are crazy easy to throw together and require very little work on your part. The mix is a classic yoghurt-oil cake (one I’ve used many times before) and results in the most moist, tender crumb. That along with the tart, tangy berries make for one pretty desirable treat. Because of the fresh fruit in the muffins, they don’t last quite as long (probably around 3-4 days) but that shouldn’t be a problem because honestly, they are completely irresistible.
- 250 g approximately 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 250 ml 1 cup Greek yoghurt
- 200 g approximately 3/4 cup caster sugar
- 3 extra-large eggs
- 125 ml 1/2 cup canola oil
- 1½ cups mixed berries chop strawberries roughly, if using
- 3 tablespoons flour to coat the berries
- zest of 1 lemon
-
Pre-heat the oven to 180°c and line a 12-hole muffin pan with cupcake/muffin liners.
-
Sift together the cake flour, baking powder and salt and set aside.
-
In a separate bowl, combine the remaining ingredients and mix well.
-
Pour the yoghurt mixture into the dry ingredients and mix to combine.
-
Coat the berries in the 3 tablespoons of flour. Shake off the excess and fold into the muffin batter.
-
Transfer the batter to the prepared muffin cases and place in the oven.
-
Bake for 15-20 minutes until the muffins are gold brown and a skewer inserted comes out clean.
-
Remove from the oven and allow to cool completely before serving.
-
Store in an airtight container in the fridge for 3-4 days.
Banana, date and pecan muffins with cinnamon sugar
Pumpkin muffins with goat’s cheese
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi there,
Clarification please: Ingredients call for “flour,” but instructions mention “cake flour.” I’m confused….
Cake flour/all purpose flour can be used.
You can never go wrong with a good berry muffin. These beauties belong at breakfast! 🙂
Right? And there’s no better way to use up left-over berries. x
Hi Alida, do you think I could use frozen berries instead? Maybe if I drefrost them first? Or would it mess with the consistency?
I wouldn’t de-frost them before, that might make them too mushy. I’m not sure how the frozen berries will change the consistency as these are already very tender and soft. Perhaps add a few tablespoons more flour to counteract the added moisture?
Could I use only blueberries in this recipe?
Yes of course, this recipe would make awesome blueberry muffins.
Your photos are so pretty. And these muffins look great!
Thanks so much Valerie!
I have so many berries needing to be used up, I’m definitely making these muffins tomorrow!
I hope you liked them!
Yesss! These look berry perfect!! Love it 🙂
Thanks so much Cori! 🙂
Perfect little lunch box treat Alida! So packed with berries. They look delicious.
Thanks Mary Ann! x