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Raspberry and Blueberry Muffins


Course Breakfast, Brunch, Dessert, Snack
Difficulty Low
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 muffins
Author Lorena Salinas from Cravings Journal

Ingredients

For the muffins

  • 45 g unsalted butter at room temperature
  • 12 g vegetable or canola oil
  • 90 g brown sugar
  • 1 egg
  • 1 tbsp honey
  • 45 ml milk
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 120 g all purpose flour
  • 1/2 tsp salt
  • 40 g raspberries
  • 40 g blueberries

For the crumble

  • 40 g traditional oats
  • 4 tbsp all purpose flour
  • 30 g unsalted butter at room temperature
  • 50 g brown sugar

Instructions

For the crumble

  1. Mix all the ingredients with a fork until you get an even dough. If at any point the fork isn't helping you can finish mixing with your hands.

For the muffins

  1. Use a whisk to mix the butter, sugar, oil, cinnamon, salt and baking powder until you have a homogeneous mix.

  2. Add the egg, honey and milk and mix again.

  3. Incorporate the flour using a spatula.

  4. Finish by mixing in the raspberries and blueberries very carefully so you don't purée them in the process. If they're really large make sure to chop them up in 2 or 4 beforehand.

  5. Put the paper liners inside the mould and fill up leaving about 3mm without dough.

  6. Put the crumble on top of the dough separating it with your fingers as you do so.

  7. Take to a preheated oven at 180C for 15-20min or until you can insert a skewer or sharp knife inside and it comes out without any dough.