Blackberry Muffins

15 Aug
Blackberry Muffins

Blackberry Muffins

I was presented yesterday teatime with a box of blackberries that my husband (get me I have a husband!) picked when he was doing his rounds at work. He told me that he and the girl he works with were hoping for blackberry muffins so I threw some together!

Here is the recipe I used. I don’t know how much the blackberries weighed, instead I put about 6 or 7 blackberries on the top of each muffin.

Delicious August foraged fruits

Delicious August foraged fruits

Blackberry Muffins (makes 12)


80ml sunflower or vegetable oil

120ml low fat natural yogurt

2 eggs, beaten

80 – 100ml milk

180g golden caster sugar

380g self raising flour

1/2tsp salt

1 tsp baking powder


  1. Put 12 muffin cases into a muffin tin. Tip: grease the top of the tins before you add the cases so if the muffins come up and overflow slightly on cooking it is much easier to get them out of the cases.
  2. Wash the blackberries well and leave to drain in a colander until needed.
  3. In a measuring jug to measure the oil, yogurt, eggs and milk and whisk together.
  4. Mix the sugar with the sifted flour, salt and baking powder in a large bowl.
  5. Pour the wet ingredients into the bowl also and mix until just combined. Do not over mix the mixture or your muffins will be tough rather than light.
  6. Spoon the mixture into the muffins cases. I use an ice cream scoop with a lever to remove the ice cream (or muffin mix in this case) and for even sized muffins.
  7. Bake at 180fan/200C for 20 to 25 minutes until golden ontop and cooked through.
  8. Remove to a wire rack to cool.

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