Cherry Berry Breakfast Muffins

Cherry Berry Breakfast Muffins


Everyone always loves a muffin, the blueberries in these keep them moist and the cherry preserve makes them burst with flavour. These can be simply sprinkled with Demerera sugar or to impress, flavoured duo buttercream.


For the dough:
250 g Mix it! Universal
2 tsp baking powder
1/2 tsp blend of spices
115 g light brown sugar
75 g blueberries
85 g unsalted butter
115 g 3,5% fat unsweetened yoghurt
2 medium eggs
85 g cherry conserve
For sprinkling:
Demerara sugar
For the topping:
100 g butter at room temperature
250 g icing sugar
1 tbsp milk
1/2 tsp lemon extract
1 tsp berry jam


  • Preheat the oven to 190°C.
  • Place 8 - 9 paper muffin cases into a muffin tin.
  • Sift the Mix it! Universal flour into a bowl together with the baking powder and the mixed spices, incorporate the sugar and the blueberries (cut the larger ones in half).
  • Melt the butter, then beat it lightly with the yoghurt, eggs and cherry jam, until all ingredients are well blended.
  • Gently fold the flour into the mixture, taking care not to deflate it.
  • Spoon 2 teaspoons of batter into each muffin case.
  • Sprinkle with cane sugar to taste.
  • Bake in the preheated oven for about 25 minutes until golden brown.
  • Leave to cool in the tin for 5 minutes before transferring to a cooling rack.
  • Delicious hot or cold.
  • Decorate as you like.
  • Cream the butter together with the icing sugar, add a few drops of milk to soften the mixture slightly.
  • Divide the mixture in half, add lemon extract to one half, and wild berry jam to the other.
  • Fill two pastry bags or one double-compartment bag with a nozzle.
  • Decorate the muffins with swirls of the two colours of butter cream.
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