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Member recipe

Summer Berry Muffins

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Serves 1 - 14 Muffins

Blueberry and Raspberry muffins

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  • 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


    1. Preheat over to 180 degrees. Line tin with 14 muffin cases.
    2. Sift flour into mixing bowl and stir in caster sugar.
    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.
    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.
    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.

Comments, questions and tips

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safronthomas's picture
2nd Aug, 2015
really nice moist soft muffin. I used plain milk as I had no buttermilk. Second batch I skipped the lemon and added vanilla bean paste and blueberries. Lovely!
3rd Aug, 2013
Have made this recipe twice now, once for a picnic and the next time just to use up fruit and then gifted two lots of six muffins to friends who loved them. Ideal if you are looking for something as nice as a cupcake but without all that calorie laden frosting for flavour. I loved the addition of lemon zest and the juice in the icing.
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