Gooseberry and Blueberry Muffins

Gooseberry and Blueberry Muffins

A delicious, fruity muffin recipe with Cape Gooseberries that’s an absolute hit amongst the Horti-Pride team!

Ingredients – Makes 12 Muffins

  • 200 grams Oats
  • 150 grams Caster Sugar
  • 250 grams Plain Flour
  • 2 Tablespoons Baking Powder
  • 400 ml Milk
  • 2 Eggs
  • 1/2 Cup Vegetable Oil
  • 2 teaspoons Vanilla Essence
  • 350 grams halved Cape Gooseberries – capes removed
  • 100 grams Frozen Blueberries
  • Icing Sugar for dusting



  1. Pre-heat oven to 220 degrees Celcius.
  2. Grease and Prepare 12 Muffin Cases.
  3. Add oats, caster sugar, flour and baking powder to a large bowl and stir to combine.
  4. Add milk, eggs, oil and vanilla to a separate bowl and whisk until well combined.
  5. Pour the mixed wet ingredients into the dry ingredients and mix gently until everything is moistened, taking care not to overmix.
  6. Add the fruit to the mixture and gently fold until evenly distributed.
  7. Spoon the mixture into prepared Muffin Cases.
  8. Bake for 20-25mins.
  9. Serve Warm OR to serve cold, wait until completely cool and dust with icing sugar.

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