Wild Blueberry Raspberry Muffins
Double the berries and double the taste. That is is the idea behind today's recipe as we present our wild blueberry raspberry muffins.
- 2 cups of flour
- ¾ cup of brown sugar packed
- 5.3 ounces or 150 g of wild frozen blueberries
- 5.3 ounces or 150 g of frozen raspberries
- 1 cup of buttermilk
- ¼ cup of vegetable oil
- 1 egg lightly beaten
reheat oven to 375 degrees F or 190 degrees C.
Grease muffin pan or use paper liners
Combine flour and sugar in a large bowl. Add blueberries and raspberries, and stir to combine. Add the buttermilk, oil and egg, and stir with a metal spoon until just combined (do not over mix).
Spoon batter among prepared pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack. Serve warm or at room temperature.