Summer Muffins

Comforting enough for a rainy day and light enough for sunny breakfast. The perfect bake for family weekend.

We set up this bake on a chilly summer day to bring some sunshine back and it absolutely did the trick and reminded me of how I felt the first time I realised that baking was the way to move from facilitating my children's play to working in partnership with them. For twenty minutes we were a team and any amount of parenting by Cbeebies would be justified later. Two children baking at once, sharing a big mixing bowl on the floor with pre-weighed ingredients and a spoon each. You can check out how we do this along with some top tips for baking on the floor over @bakefulplay

This was also a red letter baking day as both children managed to fill muffin cases with mix and not trail it all over the tray - always a stress trigger for me. It turns out the secret is just giving them one or two cases to fill, spread out over their own tray. Their aim is much more accurate.


190g fresh or frozen summer berries

225g self-raising flour

45g oats

1/2tsp cinnamon

200g caster sugar

190g natural yoghurt

2 eggs

75ml milk

For the topping

2 tbsp caster sugar

1 tsp cinnamon


Muffin tray lined with 12 muffin cases

Mixing bowl, wooden spoon


Mix together the flour, sugar, cinnamon, oats and berries. In theory this is to coat the berries in flour so that they distribute evenly when baking the muffins, but if your Smalls are anything like mine most of them are going to get mushed into a nice purple swirl instead. It'll still taste good.

Add the yoghurt, eggs and milk and mix until everything is combined then transfer to the cases in your pre-prepared muffin tray. Fill them about 3/4 full.

Bake in the oven at 180° (fan) for 25 mins.

Whilst they're baking mix together the topping ingredients and sprinkle this over the top of the muffins whilst they're still warm. Allow to cool and then enjoy.

For info on cake case sizes click below

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