Home RECIPESBreakfast and brunch Raspberry and blueberry Muffins

Raspberry and blueberry Muffins

by Lorena

Muffins are one of the simple things is life that no one can deny. These raspberry and blueberry muffins are moist, tasty and have these mini flavour explosions on the inside with the berries.

Of course you can use this muffin dough without the berries or use only raspberries or only blueberries. You can of course also not do the crumble for the top but honestly you totally should because it’s crazy good.

No one can deny these muffins. It’s one of those things you can quickly bake for a group of people and they will always be grateful. For example whenever I’m invited to a friend’s house for dinner I like to take a few muffins and tell them “hey, here’s your breakfast for tomorrow so you don’t have to think about it :).”


Just look how fluffy it looks on the inside!! Yum :D. I love how the berries look too 🙂 They’re a lovely surprise you weren’t expecting.


Raspberry and Blueberry Muffins

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Course: Breakfast, Brunch, Dessert, Snack
Cuisine: Low
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 muffins
Author: Lorena Salinas from Cravings Journal

Ingredients

For the muffins

  • 45 g unsalted butter at room temperature
  • 12 g vegetable or canola oil
  • 90 g brown sugar
  • 1 egg
  • 1 tbsp honey
  • 45 ml milk
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 120 g all purpose flour
  • 1/2 tsp salt
  • 40 g raspberries
  • 40 g blueberries

For the crumble

  • 40 g traditional oats
  • 4 tbsp all purpose flour
  • 30 g unsalted butter at room temperature
  • 50 g brown sugar

Instructions

For the crumble

  • Mix all the ingredients with a fork until you get an even dough. If at any point the fork isn't helping you can finish mixing with your hands.

For the muffins

  • Use a whisk to mix the butter, sugar, oil, cinnamon, salt and baking powder until you have a homogeneous mix.
  • Add the egg, honey and milk and mix again.
  • Incorporate the flour using a spatula.
  • Finish by mixing in the raspberries and blueberries very carefully so you don't purée them in the process. If they're really large make sure to chop them up in 2 or 4 beforehand.
  • Put the paper liners inside the mould and fill up leaving about 3mm without dough.
  • Put the crumble on top of the dough separating it with your fingers as you do so.
  • Take to a preheated oven at 180C for 15-20min or until you can insert a skewer or sharp knife inside and it comes out without any dough.
Tried this recipe?Mention @CravingsJournal.en or tag #RecipeCJ!

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