Blackberry Muffins

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!

Lovely cakes!

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 DrizzleBlood OrangeLime and CoconutRum and Banana and Ginger and Pear.

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Blackberry Muffins

Blackberry Muffins

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12 large muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: British

Description

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.


Scale

Ingredients

  • 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)

Blackberries


Instructions

  1.  Set your oven to 200 C/180F/Gas Mark 6.
  2. Line a 12-hole muffin tin.   
  3. Cream the butter and sugar together using a food-processor or hand-held beater.
  4. Add the eggs, yogurt, vanilla essence and milk and stir to combine.
  5. Sift in the flour and baking powder and fold into the mixture.
  6. 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!
  7. Put around two tablespoons of the mixture into each of the lined holes in your muffin tray.
  8. 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.
  9. Remove the tins for the oven and allow the muffins to cool for five minutes before removing from the tin.

Blackberry Muffins


Notes

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.

Blackberry Muffins

Keywords: muffins, blackberries

Recipe shared on “Cook, Blog, Share” by Easy Peasy Foodie and on #Baking Crumbs by Apply to Face Blog and Jo’s Kitchen Larder

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Blackberry Gin

Home-made Blackberry Gin

I have only recently started making Blackberry Gin. Having had some initial success with Elderflower Gin and Rhubarb Gin (which is great for cocktails!) last year, I started to think about other seasonal fruits that I could use to produce delicious home-made gin! I have always been a keen blackberry picker but, in the past, have used them for jam and also cakes, puddings and desserts such as Blackberry Muffins, Blackberry Crumble and Blackberry Fool. However, it occurred to me that they might taste pretty good as a flavouring for gin.

Late August and early September is blackberry season in the Cotswolds. On my daily dog walks, I see the brambles growing rapidly during early summer. By mid-summer, their flowers are turning to fruit. In late summer, within a week or so, they suddenly seem to be covered in hundreds of juicy blackberries. You can, of course, buy blackberries all year round in supermarkets these days. However, there is nothing like picking your own. Even people who would never forage for any other kind of wild produce have memories of going blackberrying. Where I live, it is a pretty popular thing to do. On my relatively short drive to work last week, I saw no less than three groups of people, equipped with plastic containers and thick gloves, picking the blackberries that grow along the roadside.

In the past few years, there has been an increase in the popularity of flavoured gins, including Blackberry Gin, produced by niche producers and selling for a premium in supermarkets.  I think home-made and traditional is best in terms of both flavour and price, so why not try making your own? It is really easy!

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Blackberry Gin recipe

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Blackberry Gin

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15
  • Yield: 150 ml gin 1x
  • Category: Gin
  • Cuisine: English

Description

Making your own Blackberry Gin is so easy and the end result is a delicious reminder of blackberry season that you can enjoy all year around!


Scale

Ingredients

  • 450 g blackberries
  • 225 g caster sugar
  • 150 ml good quality gin

Blackberries


Instructions

  1. Wash the blackberries thoroughly.
  2. Mix the blackberries thoroughly with the sugar in a large bowl.
  3. Spoon the blackberries and sugar into a sterilised jar.  Leave for 24 hours to allow the blackberries to macerate in the sugar and   release their juices.
  4. Add the gin to the jar of blackberries and sugar.  Shake thoroughly to ensure it is mixed.
  5. Leave in a cool, dry, dark place for four weeks.
  6. At the end of that time, the gin is ready to drink!    Strain the gin into sterilised bottles through a muslin cloth held in a funnel and it will keep for approximately six months.


Notes

You can sterilise your jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.       

Although it only takes 15 minutes preparation time, you will need to allow 24 hours for the blackberries to macerate  in the sugar and, once you have added the gin, it will take a further four weeks to allow the flavour to develop.

You can scale this recipe up or down according to how many blackberries you feel like picking!  Add half as much weight in sugar as your weight of blackberries.  The amount of gin in ml should be one third of the weight of blackberries. 

Keywords: blackberries, blackberry, gin, home-made gin, blackberry recipe

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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