Raspberry and Blueberry Breakfast Muffins
with buttermilk
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
