Fruit Muffins

Everyone should have a simple muffin recipe, and this one never lets me down. Super moist, fluffy and bouncy muffins that you can pretty much add any flavour to. I've made these particular ones with berries however you can add lemon zest or chocolate instead.

These muffins are extra delicious when they're a day old and heated in the microwave for a few seconds.

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

Can I use self-raising flour instead of plain flour and baking powder?
This muffin recipe requires an extra lift when baking so there is more baking powder in the recipe than there would be in substituting the flour for self raising. Generally speaking, if you were to use self raising flour, you could still add 1tsp of baking powder to get roughly the same amount of raising agent in the recipe
How can I make these muffins chocolate flavour?
Usually, substituting some flour for cocoa powder isn't good enough as the cocoa can dry out the bakes good, however because of the oil and buttermilk in this recipe you can replace 50g of the flour with cocoa powder and the texture shouldn't be affected. Add some chocolate chips to make them extra chocolatey!
I have filled up the muffin cases but still have left over batter
Depending on the size of your muffin cases, you may have left over batter. If that's the case, you can wait until the first tray is baked and then bake some more, but don't forget to fill the cases more than you usually would as these muffins need all the rise they can get!

Can I use self-raising flour instead of plain flour and baking powder?
This muffin recipe requires an extra lift when baking so there is more baking powder in the recipe than there would be in substituting the flour for self raising. Generally speaking, if you were to use self raising flour, you could still add 1tsp of baking powder to get roughly the same amount of raising agent in the recipe
How can I make these muffins chocolate flavour?
Usually, substituting some flour for cocoa powder isn't good enough as the cocoa can dry out the bakes good, however because of the oil and buttermilk in this recipe you can replace 50g of the flour with cocoa powder and the texture shouldn't be affected. Add some chocolate chips to make them extra chocolatey!
I have filled up the muffin cases but still have left over batter
Depending on the size of your muffin cases, you may have left over batter. If that's the case, you can wait until the first tray is baked and then bake some more, but don't forget to fill the cases more than you usually would as these muffins need all the rise they can get!

If you don't have access to buttermilk, squeeze half a lemon into the same quantity of regular milk and set aside for a few minutes. The milk will start to curdle and will act in the same way as buttermilk
Add a sprinkling of oats to the top of each muffin for a more breakfast style snack
Make your own muffin cases by moulding a square of baking paper over a round shaped glass, then placing it in the muffin tray - I love the look of this kind of rustic cases

If you don't have access to buttermilk, squeeze half a lemon into the same quantity of regular milk and set aside for a few minutes. The milk will start to curdle and will act in the same way as buttermilk
Add a sprinkling of oats to the top of each muffin for a more breakfast style snack
Make your own muffin cases by moulding a square of baking paper over a round shaped glass, then placing it in the muffin tray - I love the look of this kind of rustic cases

If you don't have access to buttermilk, squeeze half a lemon into the same quantity of regular milk and set aside for a few minutes. The milk will start to curdle and will act in the same way as buttermilk
Add a sprinkling of oats to the top of each muffin for a more breakfast style snack
Make your own muffin cases by moulding a square of baking paper over a round shaped glass, then placing it in the muffin tray - I love the look of this kind of rustic cases

Preheat the oven to 180°C/355°F with fan or 200°C/390°F no fan
In a large bowl, combine the flour, sugar and baking powder and set aside
In a small bowl or measuring jug, add the eggs, buttermilk and oil and whisk to combine
Pour the wet ingredients into the dry ingredients and use a whisk to combine until a smooth batter is formed
Add in the frozen berries and use a rubber spatula to combine until you can start to see the berries leaving a trail
Line a muffin tray with muffin cases and spoon or scoop in the muffin batter, approximately 2/3 full
Turn the oven down to 160°C/320°F with fan or 180°C/355°F no fan and bake for 15-18 minutes until they're risen and golden brown
Remove from the oven and allow to cool completely (or enjoy one slightly warm!)
Muffins will last for up to 3 days in an airtight container at room temperature

Preheat the oven to 180°C/355°F with fan or 200°C/390°F no fan
In a large bowl, combine the flour, sugar and baking powder and set aside
In a small bowl or measuring jug, add the eggs, buttermilk and oil and whisk to combine
Pour the wet ingredients into the dry ingredients and use a whisk to combine until a smooth batter is formed
Add in the frozen berries and use a rubber spatula to combine until you can start to see the berries leaving a trail
Line a muffin tray with muffin cases and spoon or scoop in the muffin batter, approximately 2/3 full
Turn the oven down to 160°C/320°F with fan or 180°C/355°F no fan and bake for 15-18 minutes until they're risen and golden brown
Remove from the oven and allow to cool completely (or enjoy one slightly warm!)
Muffins will last for up to 3 days in an airtight container at room temperature

Can I use self-raising flour instead of plain flour and baking powder?
This muffin recipe requires an extra lift when baking so there is more baking powder in the recipe than there would be in substituting the flour for self raising. Generally speaking, if you were to use self raising flour, you could still add 1tsp of baking powder to get roughly the same amount of raising agent in the recipe
How can I make these muffins chocolate flavour?
Usually, substituting some flour for cocoa powder isn't good enough as the cocoa can dry out the bakes good, however because of the oil and buttermilk in this recipe you can replace 50g of the flour with cocoa powder and the texture shouldn't be affected. Add some chocolate chips to make them extra chocolatey!
I have filled up the muffin cases but still have left over batter
Depending on the size of your muffin cases, you may have left over batter. If that's the case, you can wait until the first tray is baked and then bake some more, but don't forget to fill the cases more than you usually would as these muffins need all the rise they can get!