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Blueberry And Raspberry Breakfast Muffins

Berry, berry moreish! Indulge yourself and add these luxurious muffins to your gourmet morning menu.
Baking
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Ingredients

74g unsalted butter
250g plain flour
½tsp bicarbonate soda
2tsp baking powder
80g caster sugar
Pinch of salt
300ml milk
1 egg
100g blueberries
100g raspberries
Frosting recipe to transform your Blueberry and raspberry muffin into a dessert:
160g icing sugar
140g unsalted butter
50g blueberries
10g caster sugar

Method

 

To make the frosting:

1
Step 1

Pre-heat oven to 200˚C/Gas Mark 6.

2
Step 2

Melt butter in Bain-marie and set aside to cool a little.

3
Step 3

Place dry ingredients into a mixing bowl. (Top tip: Do not sieve dry ingredients as it gives a better texture to the sponge)

4
Step 4

Mix butter, eggs and milk into a separate mixing bowl and add to the dry ingredients using a hand mixer. Don’t over whisk, the lumpier the mixture, the better the texture of the sponge.

5
Step 5

Gently fold the blueberries and raspberries into the mixture and then spoon into 12 muffin cases. Place in the oven for 20 minutes or until fully risen and golden brown.

6
Step 6

Leave to cool on wired rack.

7
Step 7

To make a natural blueberry food colouring for the frosting, place the blueberries and sugar with 2tbsp of water into a sauce pan and heat gently until the sugar has dissolved. This should take about 5 minutes. The contents should start to bubble a little and the juices from the blueberries should be seen. Take the sauce pan off the heat and run the blueberry mixture through a sieve leaving you with a smooth rich food colouring. Leave the colouring to cool. The blueberries in the sieve can be thrown away.

8
Step 8

Using a hand mixer, whisk together the icing sugar and butter until smooth and glossy.

9
Step 9

Gently fold the food colouring into the frosting. The amount you use is personal preference.

10
Step 10

Place frosting into a piping bag with a round nozzle and pipe smooth thick swirls on top of the sponge.

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