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 spice mixture
115 g light brown sugar
75 g blueberries
85 g unsalted butter
115 g 3,5% fat plain 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. Put 8 - 9 paper muffin cases in a muffin bun tray.
  • Sieve the mix it, baking powder and mixed spice into a bowl, stir in the sugar and blueberries (cut large blueberries in half).
  • Melt the butter then lightly beat it together with the yogurt and egg, along with the cherry conserve, stir until all the ingredients are mixed together.
  • Add the yogurt mixture to the flour mix and carefully fold in, do not over mix.
  • Place 2 dessertspoon of mix into each muffin case. Sprinkle with the demerera sugar if using.
  • Bake in the preheated oven for approximately 25 minutes until golden brown.
  • Leave in the tin for 5 minutes before transferring to a cooling rack. Delicious warm or cold.
  • Decorate if desired. Beat the butter and icing sugar together in a bowl, add the milk to soften slightly.
  • Divide mixture in two and add lemon extract to half and the berry jam to the other half.
  • Place each into a piping bag or duo bag and then into a piping bag with nozzle.
  • Decorate the muffins with swirls of the two tone buttercream.