Twoberry Muffins

Twoberry Muffins


51 people made this

These blackberry and blueberry muffins are moist and sweet. They are made with wholemeal flour and wheatgerm, but the kids do not seem to notice.


Serves: 18 

  • 1 cup (125g) wholemeal flour
  • 1 cup (125g) plain flour
  • 1/3 cup wheatgerm
  • 2/3 cup (155g) white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, beaten
  • 2 cups light cream
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat oven to 200C. Butter the cups of a muffin tray.
  2. In a large mixing bowl, whisk together flours, wheatgerm, sugar, baking powder, salt and cinnamon. In another bowl, whisk together cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin tray cups. If there are any empty cups, fill those halfway with water.
  3. Bake in preheated oven for 20 minutes, or until done.

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