These muffins can be adapted to any seasonal berries – try raspberry and white chocolate, blueberries with dark chocolate or a simple mixed berry!


  • 1 cup fresh berries
  • ½ cup broken up chocolate bits (if desired)
  • 2 cups plain flour
  • 2 tsp. baking powder
  • ¾ cup caster sugar
  • 1 cup milk
  • 2 free range eggs
  • 1 tsp. vanilla extract
  • 100g butter, melted


  1. Preheat oven to 180 degrees. Grease a 12-cup muffin tray or line with patty cases.
  2. Sift flour and baking powder into a large bowl, stir in sugar and broken up choc-bits.
  3. In a separate bowl, whisk milk, eggs, vanilla and melted butter until well combined.
  4. Using a large spoon, stir mixture into dry ingredients until just combined, then gently swirl through mixed berries.
  5. Spoon mixture into prepared muffin tray.
  6. Bake for 25-30 minutes or until cooked when tested with a skewer.
  7. Stand in pans for 5 minutes before turning out onto a wire rack to cool, then lightly dust with icing sugar if desired.

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