Summer Berry Muffins

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As the warmer weather is now with us my thoughts turned to summer and I decided to make some muffins with a variety of summer fruits.  So for my Summer Berry Muffins I used frozen fruits, though fresh would be ideal as well.  The mixture that I used had raspberries, blackberries, blackcurrant and redcurrants.  I don’t think blackcurrants and redcurrants are readily available in North America, but they are a delicious soft berry, so full of juice.  They are also very easy to grow, so are a firm favourite of gardeners in the UK too.

As always, muffins are very easy to make.  It is simply a process of mixing dry ingredients in one bowl and the wet ones in another.  Then they are combined, without being mixed too much.  With the fruit to be added I mixed mine in part-way through mixing the dry and wet together.

I also sprinkled some demerara sugar over the top to provide a little crunch on the top.  

They turned out very well indeed, and taste so good, with the lovely texture of the muffin and the different fruit flavours.

These muffins can also be frozen after baking and then just thawed whenever you want one, if they last long enough that some reach the freezer.

Summer Berry Muffins

                            Summer Berry Muffins – Video

  • 280g plain flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 150ml buttermilk
  • 130g butter, melted
  • 2 medium eggs(large in USA)
  • zest and juice of one lemon
  • 150g caster sugar
  • 250g summer fruits, fresh or frozen(mine had raspberries, blackberries, redcurrants and blackcurrants)
  • 25g demerara sugar, for sprinkling


  1. Preheat the oven to 180C/160C Fan/350F
  2. Line a muffin tin with paper cases.
  3. Place the flour, caster sugar, baking powder and salt into a large bowl and mix to combine.
  4. Mix the lemon zest in as well.
  5. In a separate bowl put the buttermilk. eggs, lemon juice and melted butter and whisk to combine.
  6. Add the wet mixture to dry ingredients and mix to combine, stirring in the summer fruits towards the end.  Don’t overmix.
  7. Sprinkle demerara sugar over the top of each one.
  8. Distribute the muffin batter between the 12 paper cases and bake in the oven for 30 minutes, until they have risen and are springy to the touch.
  9. Remove from the oven and leave for a few minutes, then transfer to a cooling rack to let them cool completely.

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