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


  1. reheat oven to 375 degrees F or 190 degrees C.
  2. Grease muffin pan or use paper liners
  3. 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).
  4. 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.
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