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!
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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.
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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
- Preheat your oven to 170C and line your muffin tray with the 12 cases.
- Weigh all the dry ingredients (flour, sugar, baking powder & salt) directly into a large bowl.
- In a separate bowl or jug, mix together the oil, milk and egg and mix well.
- Pour the wet mixture into the dry mixture and mix well with a spoon until you have a batter with no lumps. You can use an electric mixer for this if you prefer.
- 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 and some flaked oats (optional).
- Bake in the oven for 35 minutes or until golden on top.
- Leave to cool a little on a wire rack before serving.
This recipe, and more, is available on Wholesome Ireland
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Are breakfast berry muffins a hit in your house? Leave a comment below and let us know – we’d love to hear from you!