Blackberry muffins

Make a batch of blackberry muffins for a mid-morning treat. Use fresh or frozen blackberries, or go foraging to find some in the summer months

  • Prep:20 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 219
  • fat 9g
  • saturates 6g
  • carbs 28g
  • sugars 0g
  • fibre 2g
  • protein 4g
  • salt 0.35g


  • 100g unsalted butter, softened
  • 65g caster sugar
  • 65g light brown sugar
  • 2 large eggs, room temperature
  • 125g Greek yogurt
  • 1 tsp vanilla paste
  • 5 tbsp milk
  • 250g self-raising flour
  • 1 tsp baking powder
  • 200g blackberries (fresh or frozen), halved if large


  1. Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.

  2. Beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Mix in the yogurt, vanilla and milk.

  3. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g of the blackberries and fill the muffin cases ¾ full. Poke 2 blackberries (or 4 halves) into the top of each muffin, so that they are sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

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