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MIXED BERRY MUFFINS

This variation on a classic recipe uses blueberries and raspberries, but you can use other similar berries. Don’t worry if most of your berries sink to the bottom of the muffins during cooking, that’s perfectly normal.

Makes 10–12 muffins

300g (10½oz) plain flour

155g (5½oz) caster sugar

1 tbsp baking powder

½ tsp bicarbonate of soda

¼ tsp salt

250ml (9fl oz) whole milk

2 large eggs

1 tsp vanilla essence

85g (3oz) unsalted butter, melted 50g (1¾oz) fresh or frozen (and defrosted) blueberries

50g (1¾oz) fresh or frozen (and defrosted) raspberries

One 12-hole or two 6-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line the tin with muffin cases.

2. Sift together the flour, 115g (4oz) of the caster sugar, the baking powder, bicarbonate of soda and salt and place in a large bowl or the bowl of a freestanding electric mixer. Pour the milk into a jug, add the eggs and vanilla essence and mix together by hand.

3. Make a well in the centre of the dry ingredients and, mixing slowly in the freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, pour in the milk and egg mixture. Scrape down the sides of the bowl to catch every bit of the mixture, increase the speed to medium and continue beating the batter until smooth. Then pour in the melted butter and beat again to incorporate.

4. Stir in the berries by hand, making sure they are evenly spaced throughout the mixture, then spoon the batter into the muffin cases, filling each up to two-thirds full and sprinkling the tops with the remaining sugar.

5. Bake in the oven until the muffins are golden brown on top and bounce back when lightly pressed. Leave in the tin for a short while, then transfer to a wire rack to cool.