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Blackberry & Raspberry Muffins


Blackberry & Raspberry Muffins
Blackberries seem to be in abundance this year and we've picked kilo's and kilo's in the field behind our house. Although we all love a blackberry and apple crumble, I've been developing some new recipes using blackberries and these blackberry and raspberry muffins were a big hit.

I served the muffins warm out of the oven with custard for a quick and easy pudding last night and then popped the leftovers into lunchboxes for treat day at school today. I used half wholemeal flour too which makes them a bit healthier....we'll just overlook the butter and sugar content for the moment 😋. As we've almost survived the first week back at school and work though, I think we deserve a treat.

Blackberry & Raspberry Muffins

TOP TIPS FOR MAKING BLACKBERRY & RASPBERRY MUFFINS

  • Try different fruit combinations. I've used blackberry and raspberry here but you could just use one type of fruit or try blueberries and strawberries.
  • If you don't have wholemeal flour, plain white flour is fine.
  • These muffins freeze really well so make a double batch and freeze half for when you need a quick and easy snack.
  • Serve warm with custard for a quick pudding for the kids.... but they taste just as nice cold too.


OTHER MUFFIN RECIPES YOU MIGHT LIKE

Blackberry & Raspberry Muffins

BLACKBERRY & RASPBERRY MUFFINS



print recipe
Blackberry Raspberry Muffins

Blackberry & Raspberry Muffins

Easy Blackberry and Raspberry Muffins.
Ingredients
  • 150g Plain Flour
  • 100g Plain Wholemeal Flour
  • 2 TSP Baking Powder
  • 110g Butter, softened
  • 150g Caster Sugar
  • 100g Light Brown Sugar
  • 1 TSP Vanilla Extract
  • 2 Eggs
  • 125ml Milk with a squeeze of fresh lemon juice
  • 150g Blackberries
  • 50g Raspberries
Instructions
Step 1: Preheat the oven to 180° C (160° C Fan) and line a muffin tin with paper cases (this recipe makes 16 so you might need two tins).Step 2: Sieve the dry ingredients together in a bowl and then cream the butter and sugars together in another bowl before beating in the vanilla extract, eggs and milk (which has had a squeeze of lemon juice added to it). Stir the dry ingredients into the butter mixture until combined.Step 3: Gently fold in the fruit but don’t overmix.Step 4: Spoon into the prepared muffin cases. Bake for 25 minutes until lightly golden on top.

Details
Prep time: Cook time: Total time:
Yield: serves 16



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Blackberry & Raspberry Muffins

Beth Sachs
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