Home-made Blackberry Muffin recipe
These Blackberry Muffins are an English seasonal take on a traditional Blueberry Muffin. I love blackberries and thought that they might be a good alternative to blueberries in a muffin. They have a dark, sweet juiciness which is perfect in a light, sweet vanilla-flavoured muffin.
Muffins are very easy to make. It really is a question of mixing all the ingredients together, cooking for 20 minutes, and then enjoying your freshly baked muffins. The key to a good muffin, as well as having a good flavour combination, is to eat it when it is fresh. A warm muffin, just out of the oven, is truly sublime. A two-day old muffin, not so much!
I like to try and keep things seasonal, as much as I can, so I tend to make these Blackberry Muffins in late August and September when I can pick fresh blackberries. However, if I am organised enough, I pick lots of blackberries during the season as they freeze very well and can be used throughout the year. Also, nowadays, you can buy blackberries in most supermarkets.
I tend to serve muffins as a treat with morning coffee. I will sometimes take them into work or, if I’m working from home, will enjoy a solitary muffin and coffee break. Muffins are also great additions to lunchboxes for children or adults as they are fairly robust and don’t disintegrate into crumbs too easily!
If you like these muffins, you may like some of the other cake recipes that I cook regularly. They are so quick and easy to make and you can get really creative with the flavours! On other pages of this blog you can find recipes for Rosemary Cake, Thyme Cake, Earl Grey and Orange Cake,Lemon Drizzle, Blood Orange, Lime and Coconut, Rum and Banana and Ginger and Pear.Print
Blackberry Muffins are quick and easy to make and are a great way of using this dark, juicy berry! Eat them fresh out of the oven when they are still warm.
- 100 g butter
- 140 g golden caster sugar
- 2 eggs
- 200 ml Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 250 g plain flour
- 2 teaspoons baking powder
- 125 g blackberries (washed)
- Set your oven to 200 C/180F/Gas Mark 6.
- Line a 12-hole muffin tin.
- Cream the butter and sugar together using a food-processor or hand-held beater.
- Add the eggs, yogurt, vanilla essence and milk and stir to combine.
- Sift in the flour and baking powder and fold into the mixture.
- Gently stir in the blackberries. Some will get a bit crushed when they are stirred in but this is fine as it spreads the flavour!
- Put around two tablespoons of the mixture into each of the lined holes in your muffin tray.
- Put the muffin tray into the oven and bake the muffins for 20 minutes. They will be ready when they are risen and golden on top.
- Remove the tins for the oven and allow the muffins to cool for five minutes before removing from the tin.
If you don’t have shop-bought liners, you can easily make your own by cutting baking parchment into squares and using a small jar or tin to mould each square into the hole in the tin before adding the mixture.
Keywords: muffins, blackberries