Berry muffins

These berry buttermilk muffins are fluffy, delicious and a cinch to make.

  • 10 mins preparation
  • 20 mins cooking
  • Makes 12 Item
  • Print
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?


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


Berry muffins
  • 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.

More From Women's Weekly Food