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Raspberry and Blueberry Muffins

5 from 1 vote
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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.
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