Ingredients:

  • 2 1/2 cups (315g) all-purpose flour (plain flour), plus extra for coating berries
  • 3/4 cup (150g) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda (bicarbonate of soda)
  • 1/4 teaspoon salt
  • 1 cup (240ml) buttermilk, or whole milk mixed with 1 tablespoon lemon juice
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 cup (150g) fresh blueberries
  • 1 cup (150g) fresh raspberries
  • 1/2 cup (75g) fresh strawberries, hulled and chopped

Instructions:

  1. Preheat oven to 400°F (200°C, Gas Mark 6). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, and lemon zest.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula until just combined. Be careful not to overmix.
  5. In a small bowl, gently toss the blueberries, raspberries, and strawberries with about 1 tablespoon of flour. This will help prevent them from sinking to the bottom of the muffins.
  6. Gently fold the berry mixture into the muffin batter.
  7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown.
  9. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.