- Preheat oven to 180C (350F) and line a muffin tin with liners.
- Place all of the ingredients except the flour in a large blender or food processor and blend until smooth.
- Pour the batter into a bowl and gently fold through the flour until just combined.
- Fill each muffin liner to approximately 2/3 of the way full. This should make 12 - 16 muffins.
- Place 4 - 5 raspberries onto each muffin and press them in gently.
- Bake the muffins for 18-20 mins or until a skewer comes out clean.
You can use any berries you would like (fresh or frozen). Store in an airtight container for up to 4 days.
