Mixed berry muffins

Sweet muffins studded with tart, juicy berries and a brightened with fresh lemon zest are an adorable afternoon tea or delightful on-the-go snack.

  • 35 mins cooking
  • Makes 6
  • Print
Mixed berry muffins


  • 2 1/4 cup (335g) self-raising flour
  • 1 cup (220g) caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 100 gram butter, melted
  • 1 cup (250ml) milk
  • 1 teaspoon grated lemon rind
  • 200 gram fresh or frozen mixed berries


  • 1
    Preheat oven to 180°C. Grease a six-hole texas muffin pan or spray six large disposable muffin cases and place on an oven tray.
  • 2
    Sift flour into a large bowl; add sugar then combined extract, egg, butter, milk and rind. Add berries; stir through gently.
  • 3
    Divide muffin mixture among holes of prepared pans.
  • 4
    Bake muffins about 35 minutes. Stand muffins in pan for a few minutes before turning onto wire rack.

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