Blackberry muffins

Blackberry muffins


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These muffins are a great way of using up a blackberry glut. Obviously similar to the popular blueberry muffin, we find the tartness of a blackberry isn't quite as sweet. Best enjoyed fresh, the muffins make a great breakfast or snack. Add a pinch of ground cinnamon, cloves or allspice if you're a fan of a little warming spice. Keep in an airtight container if storing overnight (if they last that long!)

  • 350g of plain flour
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 150g of sugar
  • 1 pinch of salt
  • 3 eggs
  • 140g of butter, melted
  • 120ml of milk
  • 250g of blackberries
Preheat the oven to 180C/gas mark 4
Grease your muffin tin, or line with muffin cases
Sift the dry ingredients into one bowl and combine the wet ingredients in another bowl
Add the wet ingredients to the dry bowl and stir to combine. Don’t over work the mixture or you could end up with dense muffins
Half any of the larger blackberries, then fold them through the mixture
Divide the mixture between the 12 muffin cases and bake for 20 minutes or until a skewer comes out clean when inserted in the middle
Remove from the tray and let cool on a wire cooling rack
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