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Berry Nice Muffins
“Berry Nice” Muffins – A tri-delight of blueberries, cranberries and strawberries
I call these “berry nice muffins” because they are made up of 3 type of berries – namely blueberries, cranberries and strawberries. That, and also because I find them “berry” delicious hehe :P I usually use raspberries instead of cranberries, but this time round, I decided to try cranberries because I still have a lot of frozen ones which I bought for making cranberry sauce over Christmas. I like it! The sweetness of the muffins contrasted nicely with the tangy taste of the berries, especially the sour cranberries. So if cranberries are too sour for your palate, you can substitute with fresh raspberries (chopped). These muffins are great for clearing the fridge of any leftover berries. And I find them really pretty too, I love using white muffin paper cases so that I can see the beautiful streaks of burst fruity flavour along the side.
I used back the same base recipe for my strawberry muffins. If you notice that these muffins looked much better, that’s because I was previously using a “wrong” set of measurements for the muffins; I didn’t know that the term “cup” was not universal and I used a Japanese cup (1 cup = 200ml) instead of a US cup (1 cup = 240ml). I’m really a noob! :x Hence from now, I’ll be more careful when it comes to baking and use/list down the weighted measurements (grams, ml) for more clarity. Thanks to zy for pointing it out :)
Ingredients
(Makes about 16 small muffins)– 1 1/2 cups* (190g) plain flour
– 1 1/2 eggs, beaten
– 1/2 tbsp baking powder
– 1 cup (225g) caster sugar
– assorted berries (I use 80g chopped strawberries, 50g frozen cranberries, 50g blueberries)
– 1/2 cup (125 ml) milk
– 1 tsp vanilla extract
– 65 gms butter, cut to small pieces and melted/softened at room temperature* Cup refers to US cup measurement
You also need:
– sieve
– large bowl & wooden spoon
– disposable baking cases
– muffin baking trayDirections
1. Sift flour, baking powder and sugar together, and mix well.
2. Add in milk, vanilla extract, eggs and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
3. Fold in the berries into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases (each about 2/3 filled).
4. Bake for 20 minutes in preheated oven of 200C (400F) or until slightly golden brown. Allow to rest for several minutes before serving. Store for a day in an airtight container. Freeze extras in ziplock bags and toast them for a few minutes in the oven till they are warm.
Afternoon Tea Time
Muffin Batter
Muffin Batter in Muffin Cases
Variations
– Strawberry Muffins
– Cranberries, Pecans & Orange Muffins
Those are lovely, I bet they’re perfect for breakfast.
Love your berry nice muffins. They look berry pretty! Good way to use up the berries, esp when they are too sour to eat on its own. :)
Hmm…I think the more appropriate title would be berries with muffin in it. haha! So many berries…….so berry nice…..
At first I thought I read wrongly … “berries with muffins”! haha that’s a good one, and so true :-)
I never really thought about the white muffin paper cases until now. You’re right…they do show off the beautiful fruity streaks – makes them more appetising.
makes me hungry.. wish i can have them for breakfast haha.
your mixing bowl looks really familiar. I suppose you are using a handheld mixer? I’m using cornell handheld mixer.
I wasn’t using a handheld mixer because I didn’t want to overmix the batter. But I’m using the mixing bowl from my mixer coz that’s the only bowl which I don’t mind if there are scratches at the bottom, not sure the brand but should be cornell. nothing escapes your eyes when it comes to baking hehe :D
these would go perfect with good cup of tea… yum!
Your tri-berries muffins make me drooling !!! love the addition of cranberries!
I have mixed, frozen berries which I would love to use for this recipe. Should I defrost them first?
Hi Marissa, I think you can use them straight from the freezer. I didn’t defrost my cranberries before I put them in the batter and the muffins turned out fine :)
one more question…1 1/2 TABLESPOONS of baking powder sounds like a lot! Should it be teaspoons?
sorry, re-read…you can ignore the last question!
No problem, feel free to give me your feedback when you try them out! :-)
I shouldn’t have looked at these before breakfast. Wish I could grab one right now!