Heidelbeer-Brombeer-Muffins (blueberry blackberry muffins)
Units
Temperature
Servings
Ingredients
Muffins
- 280 g flour rounded
- 10 g baking powder rounded
- 3 g fine salt rounded
- 140 g sugar rounded
- 2 eggs rounded
- 120 ml neutral oil rounded
- 200 ml milk rounded
- 100 g blueberries rounded
- 100 g blackberries, halved if large rounded
- 15 g flour, for tossing the berries rounded
Method
Method
- Preheat the oven to 180°C (fan). Line a muffin tin with paper cases.
- Whisk the flour, baking powder and salt together in a bowl.
- In a separate bowl, whisk the sugar and eggs until combined. Whisk in the oil, then the milk.
- Pour the wet ingredients into the dry ingredients. Fold together with a spatula until just combined, with a few streaks of flour still visible; do not overmix.
- Toss the blueberries and blackberries with the extra flour, then fold gently into the batter.
- Divide the batter evenly among the muffin cases. Bake for 20 to 22 minutes, until a skewer comes out clean and the tops spring back when pressed.
Notes
- Mix the batter only until just combined. A few streaks of flour left in the batter are fine and even preferred; overmixing develops gluten, which makes muffins tough and rubbery instead of tender.
- Toss the berries in flour before folding them in. The flour coating helps them grip the batter instead of sinking straight to the bottom as the muffins bake.
- Fold the berries in gently, at the very end. Overworking the batter once the berries are in can bruise them and streak the whole batter purple.
- They keep for 3 days at room temperature in an airtight container, and freeze well for months.
Ingredient substitutions
- Blueberries and blackberries can be any mix of soft summer berries, fresh or frozen (add frozen berries straight from the freezer without thawing).
- A sprinkle of turbinado sugar on top before baking gives a nice crunchy crust.
- A little lemon zest in the batter brightens the berry flavour.