Can anything beat these fluffy and moist mixed berry muffins with bursts of fresh or frozen berries for a morning tea treat.
Looking for more muffin recipes?
1.Preheat oven to 180°C (160°C fan-forced). Grease 12-hole (⅓-cup/80ml) muffin pan.
2.Sift flour into large bowl; rub in butter. Stir in sugar, buttermilk and egg. Do not over-mix; mixture should be lumpy. Add berries; stir through gently.
3.Spoon mixture into pan holes; bake about 20 minutes. Stand muffins 5 minutes; turn, top-side up, onto wire rack to cool.
Muffins can be stored in an airtight container for up to 2 days.Note