We’ve been out foraging blackberries again. We came back with a bumper crop and we plan on making a few sweet treats with them. First up we made blackberry muffins. In my opinion, blackberry muffins are far superior to the blueberry muffin and far more English!
So, without further ado here my recipe for making the most delicious dozen blackberry muffins.
The most delicious, sweet and tangy blackberry muffins.
- 280 g plain flour
- 130 g castor sugar
- 1 tbsp baking powder
- 1 pinch salt
- 2.5 tbsp vegetable oil (I used rapeseed for this)
- 120 ml milk (I used semi-skimmed)
- 2 large eggs (make them free range)
- 250 g fresh blackberries
Preheat your oven to 180 C (gas mark 4) and line a 12-cup muffin tin with paper cases.
Sieve the flours, sugar, baking powder and salt into a large bowl.
Whisk the eggs, milk and oil in a medium bowl then add to the flour mixture. Stir until the dry ingredients are moistened.
Gently stir in the blackberries until all are covered with mixture.
Fill each muffin case 2/3 full.
Bake in the pre-heated oven for about 20 minutes. Check a wooden skewer comes out cleanly (if not bake for a few minutes more).
Once out of the oven, allow to cool for 5 minutes before placing on a wire rack to cool completely.
I hope you try out this recipe for blackberry muffins. Do let me know in the comments.
Did you see my recipe for blackberry jam? We made this with the last crop of blackberries we foraged. As autumn approaches, we’ll be back out foraging at least one more crop to make jam for the winter.
Thanks for reading.