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Raspberry & Blueberry Muffins

Posted on 7th May 2020

Home > MasterClass Recipes & Gift Guides > Raspberry & Blueberry Muffins

Makes 18 small muffins or 9 large 

Ingredients 

2 medium free range eggs 

125ml vegetable oil 

250ml semi milk 

250g golden caster sugar 

400g self raising flour 

1/2 tsp salt 

125g fresh blueberries and raspberries (you can also use frozen but done let them thaw, use frozen)



Heat oven to 180C 

 In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.

Add the vegetable oil and milk, beat until just combined then add the sugar and whisk until you have a smooth batter.

Sift in the flour and salt, then mix until smooth. Be careful not to over-mix the batter, a few lumps are good as you don’t want to make the muffin tough. 

Add in the berries and stir the mixture to fully distribute the fruit 

Fill the muffin tray just beneath the rim of the tray and bake for 20-25 minutes 

Products used:

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

MasterClass Smart Space Seven-Piece Stacking Non-Stick Baking & Roasting Set

MasterClass Smart Space Stainless Steel Handheld Cooking Whisk

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Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU
© 2021 MasterClass. eCommerce by blubolt.

This site uses cookies to provide you with a great user experience and to show you relevant content. If you’re OK with that, just continue. To find out more, please review our cookie and privacy policy.