A broken muffin on a stoneware plate next to a fork and a muffin tin

Blackberry muffins

  • makes 12-16
  • Easy

Sweet but tart blackberries are in season in the summer – put them to work in these cornbread muffins, which make for a great brunch or mid-morning snack

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Bake a batch of blackberry muffins, then check out our blueberry muffins, healthy muffins, banana muffins and more muffin recipes.

Looking for more blackberry recipes? Check out our blackberry cake, blackberry baked oats, blackberry brownies and plenty more.

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Ingredients

  • butter 100g
  • eggs 2
  • natural yogurt 300g, plus extra to serve
  • runny honey 3 tbsp
  • plain flour 150g
  • polenta 150g
  • golden caster sugar 50g
  • baking powder 2 tsp
  • blackberries 200g, halved if large
  • crème fraîche or butter whipped with honey to serve (optional)

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Butter the holes of a muffin tin generously or line with paper cases (you’ll get crisper edges if you use butter). Whisk together the eggs, yogurt and honey in a jug using a fork. In a separate bowl, whisk together the flour, polenta, sugar, baking powder and ½ tsp of fine salt with a balloon whisk to break up any lumps. Add the wet ingredients and the melted butter, and whisk until just combined, being careful not to overmix. Fold in the blackberries.

  • Step 2

    Spoon the batter into the prepared tin, ensuring there are one or two blackberries in each hole and filling them about two-thirds full. Bake for 25-30 minutes or until golden and crisp on top. Cool for 10 minutes in the tin before loosening around the edges with a knife (if you’ve buttered the tin), removing from the tin and serving warm or at room temperature. The muffins will sink slightly as they cool. Serve with an extra dollop of yogurt, crème fraîche or butter whipped with honey.

Head this way for more great muffin recipes

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Nutritional Information

  • Kcals 142
  • Fat 6.5g
  • Saturates 3.8g
  • Carbs 17.2g
  • Sugars 8.5g
  • Fibre 1.1g
  • Protein 3.2g
  • Salt 0.6g
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