Frozen Berries and White Chocolate Muffins



This recipe is great when fresh berries are not available (either out of season or one of those ‘I need muffins now!’ times).  It uses frozen mixed summer fruits but I only used the blueberries, cranberries and raspberries.  I’ve made my own muffin wrappers which not only looks fabulous but allows me to make them extra large!

To make the muffin wrappers;

I made some using greaseproof paper and some using lined parchment.  The method is the same for both.  The greaseproof paper one looked more authentic (I’d like to try with white baking paper next time) but the lined parchment had the benefit of holding its shape better and didn’t show any grease marks.

I used this link to make these but the method is outlined below

Cut the wrappers paper into approximately 15 cm squares.  Place the paper centrally on an inverted glass just smaller than the diameter of the muffin tray holes and fold the paper around the glass.  Repeat for all 12 wrappers.


Lined Parchment


I also made some using greaseproof paper


Frozen Berries

Frozen berries will release a lot of fluids once thawed.  This can make your batter runny but worse still, it can cause pink and blue streaking in your batter discoloring the final result. Fresh berries do not cause this but as we are using frozen berries in this recipe, it is important to drain excess fluid from the berries.  To do this, place the berries in a colander, wash briefly under cold water and leave to drain for 30 minutes.  Most of the fluid will drain off as they thaw.  As an extra precaution, dry slightly on paper towels while you prepare the batter.



Liquid released from berries as they thaw


Drying excess liquid on paper towels




For the Crumble:

2 heaped tbsp plain flour

2 heaped tbsp granulated sugar

1/2 tbsp butter

For the muffins:

3 cups self raising flour

1/2 cup granulated sugar

1/2 cup soft brown sugar

2 tsp baking powder

1/2 teaspoon salt

100g white chocolate chunks or drops

1 tsp ground cinnamon

2 eggs

1 cup milk

1/2 cup sunflower oil

1 tsp vanilla flavoring

2 ripe bananas, mashed

1 1/2 cups frozen berries


  1. Pre-heat the oven to 165º C.  Place the ingredients for the crumble in a bowl and use the tips of your fingers rub the butter into the sugar and flour to make crumbs


    Crumble consistency

  2. In a large bowl place all the dry ingredients (flour, sugars, baking powder, salt, cinnamon and chocolate chunks).  Mix to combine.
  3. In a jug, place the oil, milk, vanilla, eggs and mashed bananas and whisk using a simple whisk.
  4. Pour the wet ingredients into the dry and use a whisk to combine. Gently fold in the berries, to distribute, taking care not to streak the batter.  A little bit of streaking may occur but it doesn’t show up when baked.
  5. Use an ice cream scoop to put two scoops into each muffin case.
  6. Top with a teaspoon of the crumble topping.


    Top each muffin with the crumble mix

  7. Bake for 30 to 35 minutes.


    After 30 minutes of baking. These muffins are BIG!

Cool the muffins to room temperature and store in a air tight container. Consume within 48 hours.

These make great lunchbox items or afterschool snacks!


My daughter enjoying her muffin while walking home from school







Flax and Sesame Seed Breakfast Muffin


These breakfast muffins are not for everyone.  I like them, my 7 year old loves them but my sister (my biggest fan after my daughter) told me I can keep my “sawdust muffins ‘cos she’s not going to eat “bird food!”   If you like muesli, seeds and other ‘bird food’ I would say give these a go and make up your own mind. I personally think they are the perfect muffin for those who are embarking on a more health conscious eating plan.  By this, I don’t only mean dieters but those who want to pack in as many nutrients they can into a single food item.

The great thing about muffins is that you can play with the ingredients. You can make them less healthy by changing the flours or adding chocolate chunks, more sugar or leaving out the seeds or oats. I did the opposite and pumped up the health value and they were still pretty good. This is the super charged muffin recipe.


Ingredients (Makes 8)

100 g wholemeal flour

50 g plain flour

100 g rolled oats

3 tablespoons ground flax seed

1/2 tsp salt

1 1/2 tsp baking powder

1/2 tsp cinnamon

70g brown sugar

4 tablespoons oil

8 teaspoons sesame seeds

60g raisins

1 large mashed banana

1 egg

200ml milk



Pre heat oven to 170 C

Line a cupcake tray with 8 muffin cases

Place the all the dry ingredients (except the sesame seeds) in a large mixing bowl.

Measure the milk in a measuring jug.  Add the egg, the oil and the mashed banana. Mix well.

Pour the wet mixture into the dry ingredients and mix with an electric beater until well combined.

Use an icecream scoop to load up the cases. Top each muffin with a full teaspoon of sesame seeds.

Bake for thirty minutes.  Checking after 20 mins.

The muffins taste great warm but they may stick to the case. Once cooled the case will peel off. I have put the resistance to peel off straight away down to the low fat content in the recipe.


Goes well with green tea 🙂

Blueberry Muffins


These are great anytime of the day.  I’ve been making them for a few years now from an online recipe (l can’t even remember if I’ve adjusted it at all) and they are just mouth watering!


Ingredients and Method

Crumble top:

2 tbsp plain flour

2 tbsp sugar

1/2 tbsp butter

Crumble the above and set aside

For the Muffin Batter:

In a large bowl, mix the dry ingredients:

300g self raising flour

150g caster sugar

1/2 tsp baking powder

In a measuring jug mix the wet ingredients:

125ml milk

100ml oil

1 egg

Pour the wet mixture into the dry one and whisk together, taking care not to over mix. If the mixture feels dry, add a tablespoon of milk. However it should be a thick-ish batter so it can hold the weight of the blueberries (so they don’t sink to the bottom) and also to allow for the moisture of the blueberries themselves.

Gently stir in 3/4 cup fresh blueberries

Use an icecream scoop to fill 10 muffin cases

Sprinkle a teaspoon on crumble mix over the top

Bake in a pre heated oven at 160C for 30 mins (check after 20 mins)