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Probably exactly what you want to bake if you’re attending a tea party, or going to your mother-in-law’s house for lunch, or having a bake sale for your favourite charity, or going to a picnic, or celebrating that it’s Wednesday evening.

You will need

Makes 12

Dry ingredients

  • 2 1/2 cups plain flour
  • 3/4 cup sugar
  • 3 teaspoons baking powder
  • 2 teaspoons lemon zest, optional
  • 1/4 teaspoon ground nutmeg, optional
  • Pinch of salt

Wet ingredients

  • 1 cup (250g) dairy-free milk, room temperature
  • 1/2 cup liquid oil, of choice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups fresh or frozen berries, plus more for decorating (we used frozen blueberries, raspberries and strawberries)

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15 mins to prep

25 mins to bake

  1. Step 1

    Preheat your oven to 180°C (convection) or 160°C (fan-forced). Line a cupcake tray with muffin liners.

  2. Step 2

    Whisk all the dry ingredients in a large mixing bowl until there are no lumps.

  3. Step 3

    Add all of the wet ingredients to the bowl (except the berries) and mix until just combined. Add the berries to the muffin batter and fold through.

  4. Step 4

    Use an ice cream scoop or a large spoon to divide the mixture into your cupcake tray. The batter should be very close to the top. If desired, top the muffins with more berries.

  5. Step 5

    Bake the muffins for around 25 minutes (if you used fresh berries) or around 30 minutes (if you used frozen berries). The muffins are ready when you insert a toothpick in a middle muffin and it comes out with no wet batter.

  6. Step 6

    Allow the muffins to cool in the tray for 10 minutes then transfer to a wire rack.

  7. Step 7

    Store leftover muffins in an airtight container at room temperature for 2 days, in the fridge for 4 days or in the freezer for up to 1 month.

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