Cafe-style Mixed Berry Muffins Recipe
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Probably exactly what you want to bake if you’re attending a tea party, or going to your mother-in-law’s house for lunch, or having a bake sale for your favourite charity, or going to a picnic, or celebrating that it’s Wednesday evening.
You will need
Makes 12
Dry ingredients
- 2 1/2 cups plain flour
- 3/4 cup sugar
- 3 teaspoons baking powder
- 2 teaspoons lemon zest, optional
- 1/4 teaspoon ground nutmeg, optional
- Pinch of salt
Wet ingredients
- 1 cup (250g) dairy-free milk, room temperature
- 1/2 cup liquid oil, of choice
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 3/4 cups fresh or frozen berries, plus more for decorating (we used frozen blueberries, raspberries and strawberries)
Recipe: Rainbow Nourishments
Directions
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Step 1
Preheat your oven to 180°C (convection) or 160°C (fan-forced). Line a cupcake tray with muffin liners.
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Step 2
Whisk all the dry ingredients in a large mixing bowl until there are no lumps.
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Step 3
Add all of the wet ingredients to the bowl (except the berries) and mix until just combined. Add the berries to the muffin batter and fold through.
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Step 4
Use an ice cream scoop or a large spoon to divide the mixture into your cupcake tray. The batter should be very close to the top. If desired, top the muffins with more berries.
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Step 5
Bake the muffins for around 25 minutes (if you used fresh berries) or around 30 minutes (if you used frozen berries). The muffins are ready when you insert a toothpick in a middle muffin and it comes out with no wet batter.
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Step 6
Allow the muffins to cool in the tray for 10 minutes then transfer to a wire rack.
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Step 7
Store leftover muffins in an airtight container at room temperature for 2 days, in the fridge for 4 days or in the freezer for up to 1 month.
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Recipe: Rainbow Nourishments
