I was still on the hunt for a delicious berry muffin- even after trying these blueberry muffins I wanted something that would work well with larger frozen berries.
I played with some combinations in my head and came up with these Custard Berry Muffins.
Makes 12 muffins
1 3/4 cup all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 teaspoons custard powder
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups fresh or frozen raspberries, black raspberries or blueberries
wholegrain oats, for topping
Preheat the oven to 180 C. Lightly grease a standard muffin tray.
Stir together the flour, sugar, baking powder, baking soda, salt and custard powder in a medium bowl.
In a separate bowl, whisk together the eggs, sour cream, and vanilla until well blended. Make a well in the center of the dry mix and add the wet ingredients. Mix until smooth.
Add one large spoonful of batter to each muffin tin hole. Place some berries on top (straight from frozen is fine) and then sprinkle over some of the wholegrain oats.
Bake in the preheated oven for 25-30 minutes until golden. Cool in the pan then remove and enjoy!