Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Blackberry muffins recipe

471 ratings

Make a batch of these fluffy muffins filled with the sharpness of summer blackberries to balance the sweetness of the batter. See method

Serves 12
10 mins to prepare and 20 mins to cook, 20 mins to cool
168 calories / serving
Freezable

Ingredients

75g unsalted butter
250g self-raising flour
1tsp baking powder
½tsp bicarbonate of soda
75g caster sugar
200ml milk
1 egg
1 punnet blackberries

Did you know?

Blackberries
Carefully selected when ripe, plump and juicy

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
705kj
168kcal 8%
Fat
7g 9%
Saturates
4g 18%
Sugars
8g 9%
Salt
0.4g 7%

of the reference intake
Carbohydrate 23.2g Protein 3.1g Fibre 1.7g

Method

Make a batch of these fluffy muffins filled with the sharpness of summer blackberries to balance the sweetness of the batter.

Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Grease a muffin tray or line with muffin cases and set aside.
In one bowl, cream the caster sugar and butter. In another bowl, pour the milk and crack in the egg and whisk with a fork to combine. Slowly add into the creamed sugar and butter, stirring for a few minutes. Then add the flour, baking powder and bicarbonate soda, stirring until you get a mixture that is somewhat lumpy – do not whisk until smooth.
Tip the blackberries into another bowl and lightly crush with a fork so that some remain whole and some break down. Stir into the mixture, making a ripple effect. Pour into the muffin cases and bake in the oven for about 20 minutes.
Remove to a wire rack and allow to cool a little before serving.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

See more Baking recipes