I had a big pile of berries in the fridge and a decision to make over what to bake for the weekly charity cake sale at work last week, so I eventually settled on experimenting with some raspberry and blueberry muffins using a much-loved recipe for triple chocolate chunk muffins.
I chose this recipe as it’s a surefire winner – it uses soured cream to create a wonderfully soft texture and is really easy to whip up. I pretty much just replaced the chocolate with the berries and added more sugar to compensate for the lack of white/milk chocolate.
The muffins came out wonderfully considering it was an experiment – fruity, sweet and beautifully soft. The one problem is that any leftover muffins go soft very quickly due to the moisture in the cooked fruit, so make sure you eat them all within a day!
I made some savoury courgette and mozzarella muffins to sell too, but (somewhat predictably) the sweet muffins were more popular than the savoury!
Makes 12 muffins
- 250g plain flour
- 2 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 100g raspberries
- 100g blueberries
- 2 eggs, beaten
- 284ml soured cream
- 170g light muscovado sugar
- 85g melted butter
- Preheat the oven to 200C/180C fan/gas 6. Butter a 12-hole muffin tin or line with paper cases.
- In a large bowl, combine the flour, baking powder, bicarbonate of soda and fruit.
- In another bowl, mix together the eggs, soured cream, butter and sugar.
- Add the wet mix to the dry mix and stir until just combined and the mixture is fairly stiff, but avoid overmixing.
- Spoon the mix into the muffin tin and bake for 20 minutes until well risen.
- Cool in the tins for 15 minutes before removing and cooling the muffins on a wire rack.