Juneberry muffins

Name: Juneberry muffins
Total time: 40 min
Yield: 12 muffins
Ingredients: 200 g juneberries (fresh or frozen); 250 g plain flour; 2 teaspoons baking powder; 100 g caster sugar; 1 pinch of salt; 1 egg; 200 ml buttermilk or yoghurt; 80 g melted butter; 1 teaspoon vanilla extract

Updated on 9 October 2026

Makes: 12 muffins
Time: 15 min + 25 min baking
From: Snowy mespilus

Ingredients

200 g juneberries (fresh or frozen)
250 g plain flour
2 teaspoons baking powder
100 g caster sugar
1 pinch of salt
1 egg
200 ml buttermilk or yoghurt
80 g melted butter
1 teaspoon vanilla extract

Method

Heat the oven to 190 °C (170 °C fan) and line a 12-hole muffin tin with paper cases.
Mix the flour, baking powder, sugar and salt in a large bowl.
In another bowl, beat the egg with the buttermilk, melted butter and vanilla.
Pour the wet mixture into the dry and stir briefly, just until combined. A few lumps are fine.
Fold in the berries gently. If you use frozen berries, do not thaw them first.
Divide the batter between the cases and bake for 22–25 minutes, until the muffins are golden and a skewer comes out clean.
Leave to rest for 5 minutes in the tin, then cool on a wire rack.

Storing: In an airtight tin for 2–3 days; they also freeze well for 2 months.