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Blueberry And Raspberry Breakfast Muffins
Berry, berry moreish! Indulge yourself and add these luxurious muffins to your gourmet morning menu.
- 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 (click to mark as completed)
Method (Makes 12)
- Pre-heat oven to 200˚C/Gas Mark 6.
- Melt butter in Bain-marie and set aside to cool a little.
- Place dry ingredients into a mixing bowl. (Top tip: Do not sieve dry ingredients as it gives a better texture to the sponge)
- 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.
- 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.
- Leave to cool on wired rack.
To make the frosting:
- 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.
- Using a hand mixer, whisk together the icing sugar and butter until smooth and glossy.
- Gently fold the food colouring into the frosting. The amount you use is personal preference.
- Place frosting into a piping bag with a round nozzle and pipe smooth thick swirls on top of the sponge.
Completed steps (click to remove last step)