Berry muffins that are sweet to munch on, gives you strength, inner peace and a huge amount of of inflammatory antioxidants! We are in love with them! 

"Four kinds of berries make four different color of muffins! The purple is so beautiful and I really love the color variation between them. On the palette, of course they taste different. Because of the heat during baking, berry powders induced a hint of soury (but not too much). 

My favourite one has been the lingonberry muffin! This berry is rare in Hong Kong and it gives a distinct scent. Beautiful and elegant. Blueberry and blackcurrant taste more 'berry' and dark fruits. Both are good as well."


  • 100g flour 100

  • 3g baking powder 

  • A pinch of salt

  • 50g unsalted butter 50

  • 65g brown sugar 65

  • 50g egg 50

  • 60g milk 60

  • 25g berry powder (subject to your taste) 25

Cooking Procedures

1. Preheat the oven to 170degC. 
2. Combine flour, baking powder and sift. Stir in salt. 
3. Beat sugar and butter till cream. Add in egg in small portions and mix well.  
4. Fold half portion of flour into the mixture until clear. Add milk, remaining flour and berry powder. Mix well and pour into molds. 
5. Bake for 23-25 minutes. 


THANK YOU SO MUCH FOR THE RECIPE AND PICTURES NUTRIALLEY (Hong Kong!) The products are available here and we ship world wide! 


LOVE xx Eve & Anna