I’m definitely a berry person. I do like apples, bananas etc, but berries are just the best. Strawberries, raspberries, blackberries, blueberries….
Love them all.
I was watching an old episode of Barefoot Contessa the other week and Ina was making strawberry muffins. She said that this was her base muffin mix and once I saw the finished muffins, I knew I just had to rewind the TV and write the recipe down.
I mean, what did we do before Sky+?!
These are THE best muffins I’ve ever had, unbelievably moist and tender and full of juicy berries. I just loved the flavour of the muffins and then the burst of fruit, blissful.
My other half has never eaten so many muffins in 3 days as he did with these.
These have definitely become my base muffin mix! I love changing recipes and testing new things, so I can’t wait to make more of these with different fillings!
And of course, because they’re muffins, you can eat them for breakfast 😉
You really need these Blueberry and Raspberry Muffins in your life. You don’t need a mixer, just a wooden spoon or spatula, one bowl, a jug and a bunch of ingredients you probably already have in the cupboards 🙂 The come together easily and you can have warm, fresh muffins in less than 35 minutes.
Blueberry and Raspberry Muffins
Ingredients
- 3 cups plain flour
- 1 tbsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 1/2 cups caster sugar
- 2 cups fresh raspberries
- 1 cup fresh blueberries
- 2 sticks (226g) butter, melted and cooled slightly
- 1 1/4 cups milk
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 190 degrees C/375F and grease 2 muffin tins, you'll only need to grease 6 holes in the second tin.
- Place the flour, baking powder, bicarb, caster sugar and berries into a large bowl.
- Stir together until just combined and all the fruit is covered in flour, this will stop them sinking 🙂
- Place the eggs into a large jug and beat lightly. Add in the milk, melted butter and vanilla extract and mix together briefly.
- Pour the wet ingredients into the large bowl of dry ingredients and stir until just combined. Mix slowly and don't beat as soon as the mixture comes together, stop mixing otherwise you will end up with tough muffins.
- Divide the batter between the muffin tins, filling each hole to the top (this was just over 2tbsp of batter for me).
- Place the muffins in the oven for 20-25 minutes until risen, golden on top and an inserted skewer into the centre comes out clean.
- Leave to cool in the tins for at least 10 minutes before transferring to a wire rack to cool completely.
- Cooled muffins will keep in an airtight container, at room temperature, for up to 5 days.
Recipe Notes
Recipe adapted from Food Network - http://www.foodnetwork.com/recipes/ina-garten/strawberry-muffins-recipe/index.html
I link up at these great Link Parties!
Annie is a self-taught baker, recipe developer and food photographer. She has a slight obsession with tennis, motorsport, makeup, handbags and sunglasses! 
You just made me laugh! I always have the tv on when I'm lolly gagging around the house. Especially the food channels…and find myself rewinding live tv. Love it! Love a great base for muffins…the possibilities are endless! Love your version Annie! (Gorgeous pics!)
I love berry filled muffins and these are so great for a quick summer breakfast! Thanks for linking up with What's Cookin' Wednesday!
Hope you are having a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
yum! We love muffins here!!! I just bought a wood cutting board for taking my food photos… they always look so nice (like in these muffin shots!) and my plastic ones are old and NOT PRETTY!!! Emily @ Nap-Time Creations
Oh and just to let you know I've got a Photobook giveaway from Smilebooks going on this week. Three winners will each get a free photobook valued up to $300 each!! Come on over… low entries!
Thank you for sharing your beautiful seasonal muffins with us on foodie friday.
Featured YOU on my blog this week in my 25+ Berry Recipe round up. Thank you so much for sharing at {wow me} wednesday! 🙂
Ginger @ GingerSnapCrafts.com
http://www.gingersnapcrafts.com/2013/06/over-25-berry-recipes-linkparty-feature.html
I'm sending myself crazy with different additions to these muffins lol! So glad I've managed to find a base recipe I'm happy with!
I agree, absolutely love the look of wood. Whenever I go to a home store I always look at the chopping boards!! Really must buy another one 🙂
Thank you so much for featuring me!!
wow! i made them for my first time and they came out amazing:) thank you for the lovley recipe!:)
btw im from israel and blueberrys are very very expensive
I had some complications with this recipe as is. I only have one muffin tin, but my first 12 were awful. I followed the recipe exactly, the muffins were a beautiful golden brown on top, but it was horrible trying to get them out of the pan. For the second pan I greased and floured the pan, they did end up releasing better but two still stuck a bit to the bottom. I think next time I will reduce the milk so they aren't so moist after 25 mins in the oven. They had great flavor, I just need to adjust it a bit.
-Felicia
I'm sorry you had problems with the recipe, one of the reasons we loved it so much was because they were so moist, but I think you could get away with 1/4 cup less milk. I didn't change the wet/dry ratio at all from the original Ina Garten recipe. I used Wilton Bake Easy spray on my tins and had no problems with any of them sticking. Normally I grease with butter and don't have problems either :/ They took 22 minutes in my oven, but I know my oven runs a little hot, once the muffins are risen and slightly golden, you may want to lower the oven temp and leave them in there for longer so they don't burn on top and dry out, but they cook through more slowly and hopefully don't stick. Hope you have more success if you try them again.