I bake all of the time for the children and this is one of our favourites. It’s so easy peasy and pretty much foolproof and packed full of berry goodness. And of course there are lots of stirring opportunities if you have little helpers like me. They’re fab for lunchboxes (although it’s almost time to put those away for six weeks – hoorah – one less job!) but great for picnics or just for snacktime too.
Ingredients (makes 12)
- 280g plain flour
- 1 tbsp baking powder
- pinch of salt
- 115g caster sugar
- 2 eggs
- 250ml milk
- 6 tbsp sunflower oil
- 2 tsp vanilla extract
- 200g frozen summer berries
First, preheat the oven to 200oC/400oF/Gas Mark 6 and place 12 paper cases into a muffin tin.
In a large bowl sift together the flour, baking powder and salt (this is where our kitchen tends to look like a flour storm!) then stir in the sugar.
In a separate bowl, lightly beat the eggs then add the milk, oil and vanilla extract and beat together well.
Make a well in the middle of the dry ingredient bowl and carefully (or maybe not so carefully if your helper is as keen as mine!) pour in the beaten ingredients and stir it all together until it is all combined.
Now add the frozen fruit but try not to over-mix (that might be easier said than done of course!) I usually use a mix of frozen redcurrants, raspberries, blackberries and blackcurrants to make ours. The big berries are particularly good as they ooze with berry juice when they have been cooked while the smaller berries mean that there are lots of berry pieces throughout the muffin. Pretty much any kind of fruit would work with these though to be honest.
Spoon the mixture into the prepared cases and bake for 20-25 minutes until they are well risen and golden brown. They should be firm to the touch. Then leave them to cool on a wire rack.
Et voila! Summer berry muffins!