Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider


Featured Slider Styles


Display Grid Slider


Grid Slider Styles

Display Trending Posts

Display Author Bio

Display Instagram Footer

Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

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


  • 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.


Blackberry & Raspberry Muffins


print recipe
Blackberry Raspberry Muffins

Blackberry & Raspberry Muffins

Easy Blackberry and Raspberry Muffins.
  • 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
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.

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

Pin the Blackberry and Raspberry Muffins for later...
Blackberry & Raspberry Muffins

Beth Sachs
Share :

1 comment:

  1. Yummy! it i am lover for delicious cakes. Thanks for these tips that i tried and worked out magic! Could not get enough of the cakes. Please apload more articles to add value to our kitchen.


Thanks for leaving a comment!

Follow @jamandcream