Honeyberry muffins

Name: Honeyberry muffins
Total time: 45 min
Yield: 12 muffins
Ingredients: 250 g plain flour; 2 tsp baking powder; 1 pinch of salt; 100 g sugar; 1 egg; 200 ml milk; 80 g melted butter; 1 tsp vanilla sugar; 200 g honeyberries (fresh, or frozen and not thawed)

Updated on 9 October 2026

Makes: 12 muffins
Time: 45 min
From: Honeyberry

Ingredients

250 g plain flour
2 tsp baking powder
1 pinch of salt
100 g sugar
1 egg
200 ml milk
80 g melted butter
1 tsp vanilla sugar
200 g honeyberries (fresh, or frozen and not thawed)

Method

Heat the oven to 190 °C (170 °C fan) and line a muffin tin with paper cases.
Mix the flour, baking powder, salt and sugar in a bowl.
In a second bowl, beat the egg with the milk, melted butter and vanilla sugar.
Pour the wet mixture into the dry and stir just until no dry lumps remain; do not overmix.
Fold in the berries gently.
Fill the cases three-quarters full and bake for 20–25 minutes, until the muffins are golden and a skewer comes out dry.
Leave in the tin for 5 minutes, then cool on a rack.

Storing: Two days in an airtight tin; up to 3 months in the freezer.