Blueberries, cinnamon, oats and brown sugar all add up to all the flavours that I love from an American breakfast muffin. Adding some tart English raspberries to the mix helps prevent these muffins from becoming too sweet, and keeps them on the right side of an early morning treat. Blending in some wholemeal flour increases the depth of flavour, but weighting the balance in favour of plain flour means that the muffin texture is still light. Our Shipton Mill wholemeal flour is stoneground, gently milled between our French Burr mill stones to ensure none of the flavour of the grain is lost.
I make a batch of these on a Sunday evening to have something ready to go on Monday morning, to enjoy at my desk with the all-important coffee…
If you store the muffins in an airtight container they will keep for up to three days, although they are best eaten fresh.
Makes 12 muffins
Preheat your oven to 200°C. Place the paper muffin cases in a muffin tray.
Combine the ingredients for your topping in a small mixing bowl using a fork and set to one side.
Weigh your dry ingredients for the muffins into a large mixing bowl and combine. Add the melted butter, buttermilk and eggs, and mix together with the dry ingredients using a wooden spoon, taking care not to overwork the mixture. Gently fold in the blueberries and raspberries.
Dollop the mixture into the muffin cases, leaving a couple of centimetres at the top of each to allow the muffins to rise. Sprinkle your topping mixture evenly over each muffin.
Bake in the oven for 20 minutes, until they are golden and risen. To check that they are cooked all the way through, insert a metal skewer – if it comes out clean, they are ready. Remove them from the oven, and once they are cool enough to handle place them on a wire rack to finish cooling. Store in an airtight container.
Below, our homegrown blueberries and raspberries in the garden this August