I took the babas to my mother in law’s kitchen garden and picked berries galore, which they loved. All the last raspberries, a few blackberries, a couple of mini alpine strawberries and oodles of blueberries that she’s growing in pots.

After eating far too many whilst picking, we took the remaining berries home and decided to make muffins. They were delicious, despite having left them in the oven a touch too long. You can use any berries for this recipe and I find frozen berries work quite well too.


  • 110g/4oz plain flour
  • 110g/4oz butter
  • 65g/2½oz caster sugar
  • 2 free-range eggs
  • 1½ tsp baking powder
  • 125g/4½oz berries, or equivalent in frozen berries

Preparation method

Cream the butter and sugar together then slowly add the eggs, mix. Add the flour, baking powder, stir to combine. Carefully stir in the berries being careful not to break them up.?

Place a spoonful of muffin mixture into each muffin case, filling each to just over half way.

Bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top.