Minted Muffins with Mixed Berries


More muffins for me please!

A dozen wild strawberries, 4 dozens red and black currants, 2 dozens raspberries, 1 dozen josta-berries… a dozen mint leaves… or something like this.  A welcome change from the frozen fruits!

At the moment the first berries are turning ripe, still not so many but enough (250 g) to get a great a small basket full of flavors and later delicious muffins!

The combination of mint and berries enhances their taste and gives an interesting and particular note to our cute bites (5-6 cm muffin molds).

They are a perfect food sharing with your family, your friends or colleagues and in a few steps and few minutes they are ready!

Tip: using silicon mold you don’t need to use the any additional paper or grease the molds. With 5-6 cm mold you get about 12-16 muffins.

  • Difficulty: easy
  • Print



You need:

  • 200 g flour
  • 100 g sugar
  • 2 teaspoons baking powder, sifted
  • 60 ml vegetal oil
  • 100 g light cream cheese
  • 1 egg
  • 90 ml milk
  • 250 g berries, washed
  • 12 mint leaves, washes and cut into strips


  1. Preheat the oven to 180°C/350°F.
  2. In big bowls combine all ingredients except of berries and mint. Pulse or blend until smooth.
  3. With a spatula gently fold under the berries and the mint.
  4. Fill the muffin molds to half using an ice-cream scooper.
  5. Bake in the preheated oven at 180°C/350°F for about 20 minutes or until done (insert a toothpick in the center, if it comes out clean the muffins are ready).

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