Ever since I started living in Europe, I’ve learnt quite a bit about seasonal vegetables and fruits. There are times of the year when I’ll just not be able to get hold of delicious berries, asparagus and so on. I love asparagus but they are no longer on sale in most supermarkets or farmers’ markets since the 24th of June. So specific, right? And since I love berries (strawberries, raspberries and blueberries) too, I was determined to bake something with the fruits in summer and share with everyone.
I decided to bake some blueberry and raspberry muffins. Before I started I felt really nervous. I’ve had four major baking failures over the past couple of weeks and I just didn’t want to fail again. Not because I was afraid of failure, but how could I waste the berries that taste just so good even on its own? But since I’m sharing the recipe here it means it was a success! Hurray!!!!
Here’s the list of ingredients that you’ll need for 12 muffins
- 2 eggs
- 50g melted butter
- 175ml milk
- 5ml vanilla extract
- 180g all-purpose flour
- 1 tsp lemon zest
- 60 sugar
- 2 tsp baking powder
- 90g blueberries
- 90g raspberries
- pinch of salt
- Preheat oven to 200 degrees Celsius. Arrange 12 paper cases in a muffin tin.
- Whisk the eggs until blended and add the melted butter, milk, vanilla extract and lemon zest. Mix well.
- Sift flour, sugar, baking powder and salt into a separate mixing bowl. Make a well in the middle and pour in the egg mixture. Combine mixture with a metal spoon and make sure that there are no lumps.
- Separate the mixture equally into two bowls. Add the blueberries in one bowl and raspberries in another. Gently fold the fruits in. Do not mash them up! If you only want either blueberries or raspberries muffins, then use 180g of either fruits and fold them into the mixture gently.
- Spoon the mixture into the paper cases.
- Bake for 25 – 30 minutes. The muffins are done when the top springs back when you press it lightly with a fingertip. After removing the muffins from the oven, leave them in the tin for 5 minutes before taking them out to cool on a cooling rack.
Here’s how the raspberry muffins turned out.
I figured that frozen fruits work just as well. I used fresh blueberries and frozen raspberries to see if the muffins will turn out differently. But fortunately, they were both tasty. I do love these muffins as they are a lot less sweet than the average cupcakes that have lots of sugar in them. With these, you hardly taste the sugar and you’ll definitely taste the fruits. The muffins were definitely very moist since they were packed with berries. This is why I love homemade stuff – I’m a lot more generous with ingredients than the cafes or bakeries.
You can serve them for breakfast or tea and they do go very well with coffee and tea. I packed a couple for our little day trip with our friend and she did enjoy the muffins too. If you’re thinking of baking this during the week, why not make some for a lunch time or tea time snack?