Wholemeal Raspberry and Blueberry Muffins
Sticky Wholemeal Raspberry and Blueberry Muffins sold in many Sydney cafes. You know the ones?? Big top, shiny brown crust, tangy berries on top… Now homemade and loved by the kids. Wholesome, low sugar and dairy-free option for the lunchbox and afternoon tea.
Our habits often revolve around food, don’t they? Think about the ritual of sharing a meal with an old friend, or being woken up to the smell of freshly brewed coffee as you enjoy a sleep in on Saturday. Think also to weekday breakfasts at work. Or before work. Do you have breakfast at home or grab something small on the go?
When I worked in the city, I would take a leisurely 15 minute stroll to the office, stopping only twice on the way. Firstly, to grab a freshly brewed cup of coffee from Toby’s Estate across the road from where I lived. My second stop was downstairs from the office. You see they sold THOSE muffins. Wholemeal Raspberry or Blueberry kind. Big top, shiny brown crust, tangy berries on top… I’d get one of these almost every day. They were being sold as the healthier option, but I am not sure either way because it’s so hard to tell with these sorts of food. What has gone into making them always remains a bit of a mystery. Now, it’s been over two years since I’ve had one, frankly, I’m not even sure that they still sell them.
The moment I bit into the moist, sticky cake dotted with sweet and tangy fruits I was in heaven. Having already gone through sacks of ingredients in my quest for the perfect cafe-style wholemeal raspberry muffin I have finally managed to fine-tune the recipe! Let’s say the following mixed berry version is ultimate favourite because it always used to be so hard to decide between a tangy raspberry or sweeter blueberry fix. Of course, in an Autumnal twist on the traditional, you could make them with figs instead… Indulgent.
And for those of you who know which muffins I’m talking about, enjoy this homemade and definitely healthy version. To those of you who are curious enough to try… I packed them into the kids’ lunch boxes the other day and, despite not being big fans of berries – yes, I know (??), they ate them with joyful glee.
- 2 cups wholemeal flour (or wholemeal spelt flour)
- 4 tsp baking powder
- ⅓ cup coconut sugar (Natvia or ¾ cup brown sugar if you prefer - see notes)
- 1 tbsp gingerbread spice mix (or 2 tsp ground cinnamon and 1 tsp ground cloves)
- 2 tbsp chopped walnuts, optional
- ¾ cup frozen blueberries
- ¾ cups frozen raspberries
- 1 cup buttermilk (or ¾ cup milk and ¼ cup natural Greek yoghurt)
- ¼ cup macadamia oil (or light tasting olive oil)
- 1 egg, lightly whisked
- Preheat oven to 190C (170C fan forced, 375F, gas mark 5). Line a muffin tray (9-10 holes) with baking paper squares or cupcake patty liners.
- Combine flour, baking powder and sugar in a large bowl. Add berries and walnuts, if using, and stir to coat. Add the buttermilk, oil and egg, and stir with a metal spoon until just combined - do not overmix.
- Optional: If you have extra figs, quarter them, dip in brown sugar and decorate each muffin with a fig wedge.)
- Spoon about ¼ cup of batter into each pan. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack to cool. Serve warm or at room temperature.