Berry Muesli Muffins

  • Author: Bull Delamotte
  • Prep Time: 5M
  • Cook Time: 20M
  • Total Time: 25M
  • Yield: 12 Muffins
  • Method: Baking


Moreish muffins for any day of the week packed with berry goodness.


  • 225g self-raising flour
  • 150g plain flour
  • 115g soft brown sugar
  • 150g mixed blueberries and raspberries, frozen
  • 2 eggs
  • 250ml milk
  • 125g unsalted butter, melted
  • 100g toasted muesli


  1. Preheat oven to 210C (410F). Brush a 12-hole muffin tin with melted butter or oil. Sift the self-raising and plain flour into a large mixing bowl, stir in the brown sugar and berries and make a well in the centre.
  2. Whisk the eggs and milk together in a jug, and pour into the well in the dry ingredients along with the butter. Stir with a spoon until just combined. Do not overmix – the mixture should be lumpy. Spoon the mixture into the muffin tin, filling each hole about three-quarters full.
  3. Sprinkle some toasted muesli onto each muffin, then bake for 20 minutes or until a skewer comes out clean when inserted into the centre. Leave to cool for 5 minutes before lifting out onto a wire rack to cool completely.

Keywords: berry muffin