Berry Muffins

4.81 from 41 votes

These berry muffins are easy to make, have a delicious cafe style texture and are loved by young and old.

Prep Time7

Cook Time20

Total Time27

Course: Baking

Cuisine: New Zealand

Keyword: berry muffins, berry white chocolate muffins, nz muffins, basic muffin recipe

Servings: muffins

Calories: 256kcal

Author: Stacey

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

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

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Make sure your self-raising flour or raising agent is in date, if they are out of date the muffins may not rise as well as they should and will be denser in texture.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.

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.