These bitesize muffins are delicious and suited to so much more than just breakfast. Perfect for after school snacks, coffee mornings, lunchbox treats or as a weekend baking session. The whole family will love these breakfast berry muffins and they are sure to be a hit!
Don’t miss the chance to have your say! We’re looking for parents to get involved and give their feedback on all aspects of family life. Find out more here.
These berry muffins are great for lunchboxes and keep very well in a sealed tin. They also freeze excellently, so if you have a baking day and make loads wait until they are cold then place in a freezer tub or bag. Remove the muffins from the freezer the night before you put them in a lunchbox.
You May Also Enjoy 11 Yummy Ideas For Healthy (And Easy) After School Snacks
Breakfast Berry Muffins Recipe
Makes 12 muffins
- 260g plain flour
- 200ml milk (half fat works fine but makes the muffins slightly drier so I use full fat)
- 150g frozen or fresh mixed berries (blueberries on their own work very well with this recipe too)
- 100g caster sugar
- 75ml sunflower oil
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon of salt
- To decorate the top you will need 2 tablespoons each of light brown sugar and flaked/rolled oats
- 1 large mixing bowl
- 1 large jug
- 1 wooden spoon
- 1 reliable weighing scales
- 1 muffin tray (not bun tray) which holds 12 muffins
- 12 muffin cases
- Preheat your oven to 170 degrees Celsius.
- Line your muffin tray with the 12 cases.
- Place your bowl on top of the scales and weigh all the dry ingredients (flour, sugar, baking powder & salt) directly into the bowl.
- Replace the bowl with the scales and weigh out the oil and the milk into the jug.
- Add the egg to the jug and mix well with your spoon.
- Pour the wet mixture into the dry mixture and mix well with the spoon until you have a batter with no lumps. You can use an electric mixer for this if you like, just this is quicker than taking equipment out!
- Once your batter is made pour in your berries, making sure each is coated with the batter.
- Spoon into each muffin case sharing the mixture equally between each.
- Sprinkle the top with a light dusting of brown sugar (light brown) and some flaked oats.
- Bake in the oven for 35 mins or until golden on top.
- Leave to cool a little before serving as the berries will stay hotter than the muffin and you could burn your mouth.
This recipe, and more, is available on Wholesome Ireland
You May Also Enjoy 10 Healthy Breakfast Ideas That Aren’t Porridge
Are breakfast berry muffins a hit in your house? Leave a comment below and let us know – we’d love to hear from you!