Summer berry muffins

Summer berry muffins


3 people made this

Fresh summer berries add delicious flavour, colour and nutrition to these tempting muffins. They are best fresh from the oven, but are also good once cooled – an ideal addition to a lunchbox, or for breakfast on the go.

Ariana Klepac

Serves: 9 

  • 120 g wholemeal plain flour
  • 90 g white plain flour
  • 1 tablespoon baking powder
  • 140 g mixed berries, such as blueberries and raspberries
  • 60 g reduced-salt margarine
  • 1/3 cup brown sugar
  • 1 egg, beaten
  • 200 ml low-fat milk

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat the oven to 200ºC. Use paper muffin cases to line 9 cups of a muffin pan – each cup should measure about 7 cm across the top and be about 3 cm deep.
  2. Sift the wholemeal and plain flours and baking powder into a large bowl, tipping in any bran left in the sieve. Gently fold in the mixed berries.
  3. Melt the margarine gently in a small saucepan, then add the sugar, egg and milk and mix until smooth. Pour this over the flour mixture and gently fold together just enough to combine the ingredients. The mixture should remain quite lumpy.
  4. Spoon the mixture into the paper muffin cases, filling each about two-thirds full. (Half-fill the empty cups with water.) Bake for 18–20 minutes or until the muffins are risen and golden-brown.
  5. Transfer to a wire rack to cool slightly, then serve warm or allow to cool completely before serving. The muffins can be kept in an airtight container for 1–2 days.


Fresh berries are naturally low in fat. They contain dietary fibre and make a good contribution to vitamin C intake. Raspberries also supply vitamin E, and blueberries, like cranberries, contain a compound that helps to prevent urinary tract infections.


Instead of a mixture of white and wholemeal flours, use all wholemeal flour. * For a hint of spice, add 1 1/2 teaspoons mixed spice, ground ginger or cinnamon with the flour. * Replace the berries with other fresh fruit, such as chopped apples, apricots, peaches or strawberries or dried fruit, such as sultanas, raisins, chopped apricots, dates or figs. * To make pear and cinnamon oatmeal muffins, mix 200 g wholemeal self-raising flour, 60 g oatmeal, 1 teaspoon baking powder and 1 1/2 teaspoons ground cinnamon in a bowl. Fold in 2 peeled and chopped pears. In a separate bowl, mix together 60 g melted reduced-salt margarine, 1/4 cup caster sugar, 2 eggs and 2/3 cup freshly squeezed orange juice. Pour this over the flour mixture and fold the ingredients together. Spoon into 9 paper muffin cases and bake as in the main recipe. * For mini muffins, divide the mixture among 30 mini paper muffin cases and bake for 10 minutes.

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Reviews (2)


Used different ingredients. Used a combination of coconut milk and soy (I ran out of coconut) and it worked fabulously. However - my muffin mix started out the expected tan, and rapidly went GREEN! Not sure if it was the milk substitute or the frozen raspberries I used that did it, but the muffins look decidedly unhealthy, despite being delicious! - 11 Jun 2009


Great breakfast muffins - they all got eaten by lunch time. We loved them - 09 Oct 2011

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