red berry muffins

These muffins are naughty and seriously very nice! Watch them disappear in no time, packed with plump, juicy berries and lightly coated in lemon and sugar. Adding a good slather of salted butter is always recommended if you are feeling naughty.


  • 190 grams self raising flour (gluten-free equivalent)
  • 90 grams wholegrain oats, whizzed in food processor to a flour
  • 1 teaspoon baking powder
  • 170 grams soft brown sugar
  • 200 grams seasonal blueberries (or frozen)
  • 120 ml Azada Olive Oil & Basil
  • 1 large egg
  • 120 ml milk
  • 120 ml yoghurt
  • The zest of 1 lemon

Topping Ingredients:

  • 30 ml fresh lemon juice
  • 1 tablespoon caster sugar

Preparation time 20 minutes
Baking time 20 minutes (total time for 2 batches)
Makes 12
Gluten free – Vegetarian


Preheat the oven to 160°C fan / 180°C conventional / gas mark 4 / 350°F. Grease and line a 12 hole regular muffin tin with baking paper. Using a food processor, whiz together the flour, oats, baking powder, and sugar. Add the dry mix to a large bowl and stir in the berries. Blend Azada’s Olive Oil & Basil, eggs, milk, yoghurt, and flour together; make a rough well in the flour and fold in the wet mixture. Divide evenly between the muffin holes and bake for 15-20 minutes. Immediately after they come out of the oven, drizzle them with lemon juice and sprinkle them with caster sugar.


The muffins can also be made with lemon oil or orange oil if you prefer a more citrusy flavour.

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