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Summer Berry Muffins

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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes Muffins
Blueberry and Raspberry muffins


  • 250g self raising flour
  • 150g caster sugar
  • 2 medium eggs
  • 140ml buttermilk
  • 125g butter melted
  • zest and juice of 1 lemon
  • 100g blueberries
  • 125g raspberries - crushed slightly
  • 75g icing sugar


  • STEP 1
    Preheat over to 180 degrees. Line tin with 14 muffin cases.
  • STEP 2
    Sift flour into mixing bowl and stir in caster sugar.
  • STEP 3
    Whisk eggs and buttermilk together. Pour melted butted and add lemon zest and stir well. Fold this mixture into the flour, add the berries and combine.
  • STEP 4
    Spoon mixture into muffin cases, top with a sprinkling of sugar and bake for 30minutes - until risen and golden. Remove and leave to cool for 10mins.
  • STEP 5
    Make the icing by combining all the icing sugar with enough of the lemon juice to make a smooth icing that coats the back of a spoon. Drizzle over the cooled muffins.

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