Mixed Berry & Almond Muffins



Prep Time

15 mins

Cook Time

25 mins


  • 2 ½ cups of self raising flour

  • ½ cup of caster (superfine) sugar

  • 1 teaspoon of baking powder

  • ½ cup grapeseed oil (or any neutral flavoured oil)

  • ¾ cup of milk

  • 1 egg

  • 1 teaspoon of vanilla extract

  • 250 grams (8.3 oz) frozen mixed berries

  • ¼ cup of flaked almonds

  • 12 muffin cases


I’ve been baking muffins for almost 18 years and these are my favourites.  Enjoy!!

Pairs well with …..

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Hints and tips:

I always use frozen berries when baking mainly as they are available all year and also they are a lot cheaper than fresh berries.

Play around with different flavours, replace flaked almonds with coconut or add chocolate chips to muffin mixture.

Place muffin cases into a 12 hole muffin pan and pre-heat oven to 180C (350F) degrees.

Combine the flour, caster sugar and baking powder in a large bowl.

In a separate bowl, whisk together the milk, oil, egg and vanilla extract.

Pour the wet ingredients into the bowl of dry ingredients and mix until just combined.  Don’t over mix as you will have a heavy and dense muffin.

Mix through the frozen berries and then place heaped tablespoons of mixture into the muffin cases.  Sprinkle with flaked almonds and bake for 25-30 minutes.

Remove muffins from muffin tray and cool on a wire rack.