One of the baking blogs that I like to visit quite often is sallysbakingaddiction.com she is an American food blogger and recipe developer and I always love to see what new recipes she has posted.
As well as the recipes, the photos that she posts are amazing I just love them… they make you want to lick the screen especially when it comes to her cupcakes.
Sally also goes into details before the recipe telling you why each of the ingredients are important to the cake or cookie you are going to be making. I find it really helpful with all the different tips and side notes that she gives you.
Sally’s Very Berry Muffins were part of a post called ‘The Master Muffin Mix’ where she gives you the basic muffin mixture and lots of options for different add ins like… Banana Nut Muffins – I don’t normally like banana in things but she makes them look and sound so deliciously – I will definitely have to make them.
I’m very glad I came across her blog – so check it out for yourselves!
375g Plain Flour
4 teaspoons Baking Powder
(Sally also adds a 1/4 teaspoon of salt) – but I don’t like much salt in food, so the choice is yours!
1 teaspoon Ground Cinnamon
2 Large Eggs, at room temperature
100g Granulated Sugar
100g Light Brown Sugar
204ml Milk, at room temperature (Sally’s Tip – Using Buttermilk adds extra moistness)
120ml Vegetable Oil (Canola Oil or Coconut Oil)
1 teaspoon Vanilla Extract
340g mixed berries, fresh or frozen (not thawed) – so that their colour doesn’t leak into the mixture
coarse sugar for sprinkling on top
1. Preheat the oven to Gas Mark 7. Spray/oil a muffin tin with non-stick spray – I actually lined the tin with muffin cases. Set aside.
2. In a large bowl, gently toss together the flour, baking powder, and cinnamon (and salt if using). Mix the dry ingredients using a balloon whisk, giving it a quick stir, so that they are combined. Set aside.
3. In a medium bowl, whisk together the eggs, granulated sugar, and brown sugar until combined. Whisk in the milk (or buttermilk), oil, and vanilla extract. The mixture will be pale and yellow. Fold the wet ingredients into the dry ingredients and mix everything together by hand. Avoid over-mixing! – as this would produce tough, dense muffins. Gently mix together until all the flour is off the bottom of the bowl and that no big pockets of flour remain. The batter will be very thick and somewhat lumpy.
4. Next very gently, to avoid the berries leaking their colour, fold in the just over three-quarters of the mixed berries so that they are evenly dispersed throughout the muffin mixture – the remaining berries will be dotted on the tops of the muffins before putting in the oven.
5. Spoon the mixture into the prepared muffin tins, filling them all the way to the top. Using the berries you have leftover, press a few into the tops of each muffin. Sprinkle with coarse sugar. (I didn’t have any coarse sugar so I used Demerara Sugar).
6. Bake at Gas Mark 7 for 5 minutes keeping the muffins in the oven, lower the oven temperature to Gas Mark 5 and continue to bake for 25-26 minutes until tops are lightly golden brown. A skewer inserted into the centre should come out clean.
Store the muffins at room temperature in an airtight container for up to 5 days.
Notes: I have also done this muffin recipe using wholemeal flour and they were just as tasty!