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Blackberry & Raspberry Muffins


Fruity blackberry and raspberry muffins for your cake tin, perfect for after school snacks, or why not serve them warm with custard for an easy weeknight pudding!

Blackberry & Raspberry Muffins in baking tin

BLACKBERRY & RASPBERRY MUFFINS


When blackberries are in abundance, we pick kilo's and kilo's in the field behind our house. Although we all love a blackberry and apple crumble, sometimes you need to change it up a bit. That's how these muffins came about.

The kids helped make the muffins and they went down really well at snack time.

I've also served the muffins warm out of the oven, with custard, for a quick and easy pudding.

The recipe uses half wholemeal flour and half white flour, making them a bit healthier.


Blackberry and 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.
  • Try not to overmix the muffin mixture, as it will make the muffins tough in texture.

PIN IT FOR LATER!


Blackberry & Raspberry Muffins


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Raspberries and Blackberries

BLACKBERRY & RASPBERRY MUFFINS


Blackberry and Raspberry Muffins
Baking
Baking
Yield: 12
Author:

Blackberry & Raspberry Muffins

Blackberry & Raspberry Muffins

Prep time: 10 MCook time: 25 MTotal time: 35 M
Fruity blackberry and raspberry muffins, perfect for after school snacks or why not serve them warm with custard for an easy weeknight pudding.

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:

  1. Preheat the oven to 180° C (160° C Fan) and line a muffin tin with paper cases (this recipe makes 12).
  2. Sieve the dry ingredients together in a bowl and set aside.
  3. 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). 
  4. Stir the dry ingredients into the butter mixture until combined.
  5. Gently fold in the fruit but don’t over mix.
  6. Spoon into the prepared muffin cases. Bake for 25 minutes until lightly golden on top.
Calories
250.45
Fat (grams)
8.90
Sat. Fat (grams)
5.16
Carbs (grams)
40.17
Fiber (grams)
2.23
Net carbs
37.94
Sugar (grams)
22.02
Protein (grams)
4.20
Sodium (milligrams)
160.93
Cholesterol (grams)
51.57
Created using The Recipes Generator

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.

    ReplyDelete