The best berry muffins

The best berry muffins

By
From
Breakfast: Morning, Noon & Night
Makes
20
Photographer
Danielle Wood

This recipe was given to me – actually, I had to beg for it – from an excellent French chef. Once you’ve made the batter for the muffins, it can be kept in the fridge for up to 3 days if you don’t want to make them all at once.

Ingredients

Quantity Ingredient
350g unsalted butter, at room temperature, plus extra for greasing
240g caster sugar
3 eggs
400g plain flour
10g baking powder
150ml whole milk
2 handfuls fresh or frozen mixed berries
icing sugar, to serve

Method

  1. Preheat the oven to 180°C. In a large bowl, cream together the butter and sugar using electric beaters until pale and fluffy. Add the eggs one at a time to the mixture; if it looks like it is starting to split, mix in 1 tablespoon of the flour. Sift in the flour and baking powder and mix well to combine (you can use the electric beaters to do this if you want). Pour in the milk and combine.
  2. Grease a muffin tin with some butter; if your tin gets used and abused as much as mine, you might need to sift a little flour into each buttered mould to stop the muffins from sticking. Spoon the mixture into each mould, filling them three quarters of the way full. Sprinkle about 3–4 berries into each mould and slightly press them into the mixture.
  3. Bake in the oven for 25 minutes until they are lightly browned and cooked in the centre. Test they are cooked through by pushing a toothpick into a muffin and if it comes out clean, you know they are ready.
  4. Let the muffins sit in the tin for a couple of minutes before transferring them to a cooling rack. Dust with icing sugar and serve.
Tags:
breakfast
brunch
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