Blueberry and Raspberry Breakfast Muffins

Blueberry and Raspberry Breakfast Muffins

Berry, berry moreish! Indulge yourself and add these luxurious yet healthy muffins to your gourmet morning menu.

  • 250g plain flour
  • ½ tsp bicarbonate soda
  • 2 tsp baking powder
  • 1 cup caster sugar
  • Pinch of salt
  • 100g unsalted butter, melted
  • 1 egg
  • 200ml milk
  • 1 tsp vanilla
  • ½ cup rolled oats
  • 100g blueberries (fresh or frozen)
  • 100g raspberries (fresh or frozen)

Method (Makes 12)

Preparation Time:     10 minutes
Cooking Time:            20 minutes

  1. Pre-heat oven to 180°c and generously spray a 12-hole muffin tin with olive oil spray
  2. Place dry ingredients into a mixing bowl and set aside
  3. Place butter, egg, milk and vanilla into your Russell Hobbs Blender and blend for 1 minute
  4. Pour the wet ingredients into the dry ingredients, along with the berries and rolled oats and gently mix with a wooden spoon until just combined.  Do not over mix
  5. Spoon the mixture into the prepared muffin tin to ¾ full and bake for 18-20 minutes until fully risen and golden brown.  Cool in the muffin tin for 10 minutes before turning out onto a cooling rack

Tip:      Serve warm with butter and a large cup of tea for breakfast!