Bill Granger's berry yogurt muffins

(30 ratings)

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Bill Granger's berry yogurt muffins
Bill Granger's berry yogurt muffins
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Make Bill Granger's berry yogurt muffins. They freeze brilliantly and are perfect for the kids' lunchboxes - or even yours!


  • 185g(6 oz) self-raising flour
  • 150g (5 oz) wholemeal self-raising flour
  • 1tsp ground cinnamon
  • 155g (5 oz) firmly packed soft brown sugar
  • 250ml (9 fl oz) buttermilk
  • 125ml (4 fl oz) low-fat natural yogurt
  • 2 eggs, lightly beaten
  • 2tbsp vegetable oil
  • 440g (15oz) chopped mixed berries (Bill likes strawberries and raspberries)

Top tip: Don't over-mix the batter as it over-develops the gluten and makes it stringy. The batter should still be lumpy with bits of flour - don't worry, they'll disappear during baking.


  1. Preheat the oven to 180C (350F, gas mark 4). Line a 12-hole, 125ml (4 fl oz) capacity muffin tin with paper cases.
  2. Sift the two flours and cinnamon together into a large bowl. Stir in the sugar and then make a well in the centre. Pour the buttermilk, yogurt, eggs and oil into a large bowl and whisk with a fork until just combined.
  3. Pour into the well in the dry ingredients and stir with a wooden spoon until just combined. Add the berries and stir until just combined (do not over-mix or your muffins will be tough).
  4. Spoon into the muffin tin and bake for 20 mins, or until golden.
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