The BEST Berry Muffins
These berry muffins are such an easy recipe that you can make with your kids. Get that fresh-baked café taste without the cost! This recipe is great value for money at only $0.52 a muffin. ($0.43 if you skip the chocolate drops).
Why This Recipe Works
- Simple to make
- Made from pantry basics you will probably have in your cupboard
- Café style texture makes you feel like you've made a real treat for your family but at a fraction of the cost.
Ingredients you will need
To make these berry muffins you will need the following pantry basics: Self-raising flour, sugar, oil, vanilla and an egg. You will also of course need berries, I tend to use frozen, the white chocolate drops are an optional extra.
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It means I can treat my family to fun Sunday baking sessions without breaking the bank.
I used self raising flour, sugar, oil, eggs, milk, berries and white chocolate drops from their range in this recipe.
Substitutes
- Self-raising flour: If you don't have self-raising flour You can substitute each cup for 1 cup of plain flour plus 1 and a half teaspoons of baking powder, in this recipe that would be 2 cups of plain flour plus 3 teaspoons baking powder.
- Light flavoured olive oil: You can use any mild flavoured vegetable oil, or melted butter works well too.
- Milk: You can use a dairy-free milk alternative if you prefer. (Rice, Soy, Almond etc)
- Sugar: Any granulated sugar works fine.
- Berries: Any frozen berries work well
- White Chocolate Drops: These could be substituted for any flavoured chocolate or the muffins are also lovely without chocolate at all.
Step by Step Instructions
Below are illustrated step-by-step instructions to make berry muffins, if you prefer just the written instructions then head straight to the recipe card.
Step one: Heat your oven to 180 degrees celsius. (360 F)
Step two: In a medium bowl whisk the (self-raising flour & sugar), you can use a fork to do this, you just want them well combined.
Step three: In a measuring jug, add the oil, egg, and vanilla. Top the measuring jug up with milk until you have 1 and a half cups of liquids (325ml). Combine these wet ingredients with a whisk or fork.
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Step four: Add the wet ingredients to the dry ingredients and mix gently.
Step five: Fold in the berries and chocolate drops.
Step six: Portion the batter into a 12 hole muffin tin. I line my muffin tin with cupcake liners for this recipe. The recipe will work with a greased muffin tin, although I find the white chocolate can be a bit sticky sometimes in the muffin tin.
Step seven: Bake at 180 degrees for 20 minutes or until the muffins are golden brown and spring back when pushed lightly in the center.
Top Tips
Here is how you can make this berry muffin recipe perfectly every time!
- If your oven has a fan-bake function turn it off! I find you get a much more even rise on muffins with the classic bake function on your oven.
- Make sure your self-raising flour or raising agent is in date, if they are out of date the muffins may not rise as well as they should and will be denser in texture.
- Be gentle with your muffin batter, over mixing will activate the gluten in the flour and give you a tougher spongy muffin texture.
- Use frozen berries straight from the freezer, ie don't defrost them, defrosted berries in the batter can be a bit mushy.
- Store these berry muffins in an airtight container at room temperature. Lay a paper towel in the bottom of the container, place the cooled muffins on top with a second paper towel on top of the muffins before closing the lid.
- These muffins freeze well, pop them in an airtight freezer-safe container.
Berry Muffins
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Equipment
- 12 hole muffin tin
Ingredients
- 2 cups self-raising flour 250g
- ½ cup sugar 100g
- ½ cup oil 125ml. Light olive oil is my favourite, extra virgin olive oil is too savoury in flavour.
- 1 egg
- 1 teaspoon vanilla 5ml
- 1 cup milk 250ml. This is an approximate measure, explained in the recipe
- 1 cup frozen mixed berries 140g
- ½ cup white chocolate drops 80g
Instructions
- Heat your oven to 180 degrees celsius. (360 F)
- In a medium bowl whisk the (self-raising flour & sugar), you can use a fork to do this, you just want them well combined.
- In a measuring jug, add the oil, egg, and vanilla. Top the measuring jug up with milk until you have 1 and a half cups of liquids (325ml). Combine these wet ingredients with a whisk or fork.
- Add the wet ingredients to the dry ingredients and mix gently.
- Fold in the berries and chocolate drops.
- Portion the batter into a 12 hole muffin tin. I line my muffin tin with cupcake liners for this recipe. The recipe will work with a greased muffin tin, although I find the white chocolate can be a bit sticky sometimes in the muffin tin
- Bake at 180 degrees for 20 minutes ur until the muffins are golden brown and spring back when pushed lightly in the centre.
- Cool for 5 mins in the tin, before cooling on a rack.
- Enjoy
Video
Notes
Tips
- If your oven has a fan-bake function turn it off! T I find you get a much more even rise on muffins with the classic bake function on your oven.
- Make sure your self-raising flour or raising agent is in date, if they are out of date the muffins may not rise as well as they should and will be denser in texture.
- Be gentle with your muffin batter, over mixing will activate the gluten in the flour and give you a tougher spongy muffin texture.
- Use frozen berries straight from the freezer, ie don't defrost them, defrosted berries in the batter can be a bit mushy.
- Store these berry muffins in an airtight container at room temperature. Lay a paper towel in the bottom of the container, place the cooled muffins on top with a second paper towel on top of the muffins before closing the lid.
- These muffins freeze well, pop them in an airtight freezer-safe container.
Ingredient substitutions
- Self-raising flour: If you don't have self-raising flour You can substitute each cup for 1 cup of plain flour plus 1 and a half teaspoons of baking powder, in this recipe that would be 2 cups of plain flour plus 3 teaspoons baking powder.
- Light flavoured olive oil: You can use any mild flavoured vegetable oil, or melted butter works well too.
- Milk: You can use a dairy-free milk alternative if you prefer. (Rice, Soy, Almond etc)
- Sugar: Any granulated sugar works fine.
- Berries: Any frozen berries work well
- White Chocolate Drops: These could be substituted for any flavoured chocolate or the muffins are also lovely without chocolate at all.
Nutrition
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I’m not sure why my previous comment didn’t work! But this recipe is perfect! I always need to use up frozen berries and these are great!
The best muffins and a favourite to make with my little ones. Yummy!
Tastiest muffin recipe
Easy to make and so yummy.
Easy and delicious! Great for the kids lunchboxes ?
Amazing recipe. My kids and husband loved it. Thank you!
So easy and tasty. I used wholemeal self raising and (based off some information you provided in a biscuit recipe) I halved the sugar and substituted with desiccated coconut, and they are currently being devoured by my family!
Easy recipe, with great easy to follow instructions
Loved this recipe. Basic everyday ingredients which make baking with a 3yr old so much easier. Thank you for delicious recipe ?
These were DELICIOUS! They didnt last long because my kids demolished them.?
I substituted egg for egg replacer and used coconut and almond milk due to egg and dairy allergies.
Came out all rough and jagged, it didnt rise evenly. But otherwise taste good.
I haven't tested this recipe with egg replacer, the jagged texture usually indicated the batter was too dry, perhaps extra liquid was needed when using an egg replacer. I always list the substitutes I have tested, but can't guarantee results with other things. Kind regards stacey
Delicious and easy recipe.
We made these with dark chocolate chips, frozen raspberries and almond milk as I’m avoiding dairy at the moment, they worked perfectly and taste Devine.
Delicious! My boys absolutely loved them!
Yay, I'm glad the recipe was loved by your family too!
Hi,
can I leave out the sugar completely? or replace it with honey?
Many thanks!
In this recipe the sugar contributes to the textutre, I have other no added sugar blueberry muffins which might suit.
https://mykidslickthebowl.com/muffins-for-baby-banana-blueberry/
I regularly use this recipe using different berries and sometimes adding lemon curd in the middle, it always works makes lovely muffins.