Thursday, 16 July 2015

Food - Recipe - Mixed Berry Buttermilk Muffins

Hi guys it seems ages since I did a proper bake, with the summer starting and fruit coming out of our ears, I decided to do this bake from this book. I used a mixture of blueberries and loganberries which my parents seem to have lots of!! You can just use blueberries or other summer fruit.

Mixed Berry Buttermilk Muffins


  • 85g Melted Butter
  • 400g Plain Flour
  • 175g Caster Sugar
  • 1 tbsp Baking Powder
  • Finely grated zest of 1 Lemon 
  • 1/2 tsp Salt
  • 284ml Buttermilk
  • 2 Eggs, beaten
  • 250g of Fresh Blueberries & Loganberries


  • 12 hole muffin tray with 12 muffin cases 
  • Large Bowl *2 
  • Wooden Spoon *2 
  • Dessert Spoon 
  • Cake Tester 


  1. Heat the oven to 200℃ / 180℃ Fan / Gas Mark 6. Place 12 muffin liners in a 12-hole muffin tin. In a large bowl, combine the flour, sugar, baking powder, lemon zest and salt. In a separate bowl mix together the buttermilk, eggs and melted butter
  2. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Stir until the ingredients are just combined and the mixture is quite stiff, but don’t over-mix. Lightly fold in the berries, then spoon the mixture into the cases, fill generously.
  3. Bake for about 25 minutes until risen and pale golden on top. Leave to cool in the tin for about 5 minutes before placing on a wire rack, as these the muffins are quite delicate when hot.

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