Very Berry Muffins with Granola

muffins3.jpgI’m a red fruit lover. I love berries everywhere. In a creamy trifle, a luscious mousse, a tangy cheesecake or a fluffy cake. These very berry muffins are my breakfast, snack, lunch and afternoon tea cake.

IMG_8364.jpgMixed red fruits and Deliciously Ella nutty granola from Foodsaver Stores, inspired me to make these buttery little cakes and I’m sure you will love them just as much as I do.

muffins.jpg Ingredients (12 muffins):

  • 150 grams Lurpak unsalted butter
  • 1 Tbs lemon zest*
  • 190 grams granulated sugar Foodsaver
  • 50 grams soft brown sugar*
  • 1 tsp vanilla extract*
  • 2 large eggs*
  • 300 grams all-purpose flour plus 1 Tbs*
  • 110 grams Deliciously Ella nutty granola (divided to 75grams and 35 grams)
  • 1 ½ tsp baking powder*
  • ¼ tsp baking soda*
  • ½ tsp Maldon sea salt
  • 160 grams strained Greek Yogurt
  • 250 grams Ardo mixed berries

*All ingredients from Foodsaver Stores except those marked with an asterisk.


Preheat oven to 175 C, fan. Line a 12-hole muffin pan with paper liners.

Cream butter, lemon zest and sugars until light and fluffy. Add vanilla, then eggs one at a time, beating at least 30 seconds after each addition.

In another bowl sift flour with baking powder, soda and salt. Add about 1/3 of the flour mixture to the mixer bowl. Beat on low speed to combine. Add half the yogurt and beat to combine. Continue with 1/3 of the flour and the remaining yogurt. Finish with the remaining flour. Mix until you have a smooth batter. Don’t over-beat. Add 75 grams of the granola and mix with a spatula.


Put berries in a bowl. Cut larger berries in half or in quarters. Mix gently with 1 Tbs flour.

Add berries to the cake batter. Mix gently with a spatula. Don’t overwork the mixture. You don’t want the berries to colour the batter too much. A little bit it’s ok.


Use an ice cream scoop to transfer the cake batter into the 12-hole muffin pan. Fill the muffin liners to the top, doming slightly. Sprinkle with the remaining granola.


Bake for 25-30 minutes. Check with a cake tester for doneness. Cool on wire racks.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s