Mixed Berry Muffins

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Preparation info

  • Difficulty

    Easy

  • Makes

    12

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

Are these really muffins? Some purists say not, as a muffin usually has less sugar and uses vegetable oil instead of butter. These muffins also have a very low flour to butter ratio, resulting in what some customers have described as a pudding-like texture. Muffin or not, they are a very popular breakfast treat for those with a sweet tooth. The possible combinations of fruits for the muffins are endless, just use a little imagination and shop for fruit that’s in season.

Ingredients

  • 400 g (14 oz/2⅔ cups) plain (all-purpose) flour
  • 2 teaspoons baking powder
  • 300 g (10½ oz) caster (superfine) sugar
  • 310 g (11 oz) unsalted butter
  • 480 ml (16¾ fl oz) buttermilk
  • 3 eggs
  • 150 g ( oz/1 cup) strawberries, hulled and sliced
  • 150 g ( oz) raspberries
  • 150 g ( oz) blueberries
  • 30 g (1 oz) raw (demerara) sugar

Method

Preheat the oven to 190°C (375°F/Gas 5). Lightly grease two large 6-hole muffin tins and line with paper cases.

Sift the flour and baking powder into a large bowl and add the sugar, mixing well to combine.

Melt the butter in a saucepan over medium heat, then remove from the heat and stir in the buttermilk. Using a whisk, stir in the eggs to combine. Pour over the dry ingredients and whisk to combine — don’t worry if there are still some lumps of flour at this stage. Use a large spoon to gently fold through the fruit.

Spoon the mixture into the prepared muffin holes until almost full. Sprinkle the tops with the raw sugar. Reduce the oven temperature to 180°C (350°F/Gas 4) and bake for 25–30 minutes. It may be necessary to drop the temperature about 10 minutes before the end of baking time if the muffins are starting to brown on top. To test if the muffins are done, push the top gently to feel that it is firm and turn one out of the tray and see that the bottom has coloured. Remove from the oven and allow to cool in the tins for 10 minutes, before turning out onto a wire rack to cool completely.