Berry Muffins

Berry Muffins

Yummy berry muffins the whole family will love. With a sprinkle of cinnamon sugar, they they have irresistible crunchy sweet tops.  My pre-school niece and nephew who are not vegetarian nor vegan (and probably do not know what that even means) love for me to cook these muffins when they visit.

Berry Muffins

Course Snack, Sweets
Cuisine Modern
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12


Vegan egg

  • 1 Tablespoon chia seeds ground
  • 60 ml water

Vegan buttermilk

  • 250 ml almond milk
  • 1 Tablespoon white vinegar

Muffin mix

  • 300 g Self raising flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 155 g brown sugar firmly packed
  • 180 g frozen mixed berries
  • 60 ml vegetable oil


  • 1 Tablespoon demerara sugar
  • 1 teaspoon cinnamon


Vegan egg

  1. Combine ground chia seeds and water and set aside.

Vegan buttermilk

  1. Combine almond milk and vinegar and set aside.


  1. Preheat oven to 180°C. Cut out eight 13cm-square pieces of non-stick baking paper. Line eight 80ml (1/3-cup) capacity muffin pans with paper squares.

  2. Combine flour, salt, nutmeg and sugar in a large bowl. Add mixed berries and stir to combine. 

  3. Add the buttermilk, oil and "egg" and stir with a metal spoon until just combined (do not overmix).

  4. Spoon batter among prepared pans. 

  5. Sprinkle with the topping mixture of demerara sugar & cinnamon.

  6. Bake in preheated oven for 20 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack. 

  7. Serve warm or at room temperature.

Recipe Notes

Storage: store in the cupboard in an air tight container.



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