Berry buttermilk muffins

Perfect for the lunchbox, these easy berry muffins make a delicious morning or afternoon snack.

  • 20 mins cooking
  • Makes 12 Item
  • Print


Berry buttermilk muffins
  • 2 1/2 cup (375g) self-raising flour
  • 100 gram butter, chopped coarsely
  • 1 cup (220g) caster sugar
  • 1 1/4 cup (310ml) buttermilk
  • 1 egg, beaten lightly
  • 1 1/3 cup (200g) frozen mixed berries


Berry buttermilk muffins
  • 1
    Preheat oven to 200°C (180°C fan-forced). Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
  • 2
    Sift flour into large bowl; rub in butter with fingertips. Stir in sugar, buttermilk and egg. Do not over-mix; mixture should be lumpy. Stir in berries.
  • 3
    Divide mixture among pan holes. Bake about 20 minutes. Stand muffins in pan 5 minutes before turning, top-side up, onto wire rack to cool.


Store in an airtight container for up to 2 days.

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