Wholemeal Raspberry and Blueberry Muffins
You can also use a mixture of blueberries and raspberries or swap one berry for a couple of figs, or stick with one berry type if you prefer. The muffins are great for kids' lunchboxes or an office breakfast. For a dairy free version, substitute buttermilk with almond milk and coconut yoghurt as per option below. For a low sugar version, feel free to use natvia. I used a 1/4 cup capacity ice cream scoop to pop the batter into my cases. Makes 9-10 muffins. They'll keep uncovered for a couple of days. A note on sugar: in my original recipe I used 3/4 cup brown sugar which obviously give you a more caramelised flavour and crust. However, since cutting down on processed sugar consumption I've been using coconut sugar instead. And a good touch less.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 2 cups wholemeal flour or wholemeal spelt flour
- 4 tsp baking powder
- 1/3 cup coconut sugar
- 1 tbsp gingerbread spice mix or 2 tsp ground cinnamon and 1 tsp ground cloves
- 2 tbsp chopped walnuts optional
- 3/4 cup frozen blueberries
- 3/4 cups frozen raspberries
- 1 cup buttermilk or 3/4 cup milk and 1/4 cup natural Greek yoghurt
- 1/4 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 1/4 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.