Berry Cream Tea Muffins


Serves 4

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Cook's NoteTo melt the butter either place the butter in a small saucepan on the hob over a low heat or microwave in a small bowl for 10 -20 seconds.
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  • 140g plain flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 60g castor sugar
  • 60g blueberries + a small handful to decorate
  • 60g ripe strawberries cut in halves
  • 6 small strawberries cut in halves to decorate
  • 125ml single cream
  • 40g melted butter (see cook’s notes)
  • 1 teaspoon vanilla extract
  • 1 large egg

Chantilly Cream:

  • 200ml double cream
  • 1 tablespoon castor sugar
  • 1 teaspoon vanilla extract


Oven: 200°C/400°F/Gas 6, pre-heated.
Fan oven: 180°C

To make the muffins:

Place the six silicone cup cases onto a baking sheet.

In a medium bowl sift together the flour, baking powder and salt.

Stir in the 60g blueberries, 60g chopped strawberries and the sugar.

In a jug mix together the cream, melted butter, vanilla and the egg.

Make a well in the centre of the dry ingredients and pour in the contents of the jug.

Stir until just combined, do not over mix.

Fill the six silicone cup cases equally and bake in the oven for 18 – 20 minutes. The muffins are done when they have turned golden brown on top and the centre springs back when depressed. Then remove them from the oven and let them cool on a wire rack.

To make the Chantilly cream and finish:

Pour the cream into a bowl. Add the sugar and vanilla. Whisk until thick.

Place a spoonful of whipped cream on top of cooled muffin and decorate with the extra blueberries and strawberry halves.