Blackberry muffins
These easy blackberry muffins are soft, moist and bursting with fruit. Best of all, with no special equipment they’re so simple to make even children and beginners will love them.
Blackberry muffins are the perfect autumnal bake for kids to try. Not only are they really easy, they don’t involve any special equipment so there’s no need for things like stand mixers. Mixing everything together in a bowl also means less mess, which is ideal when your little ones are in charge!
How can kids help to make blackberry muffins?
These simple blackberry muffins are a great bake for little kids, as they’re really simple with lots of steps for them to get involved in. They also don’t require any special equipment – a bowl, some scales and something to stir with is all you need.
This recipe gives kids the chance to measure all the ingredients out and mix them together. The first step of rubbing the butter and flour together also allows them to get their hands a little messy – a job even little kids and toddlers can enjoy.
Your kids can also help to measure out the batter into each cupcake case. If you’ve got something like an ice cream scoop or soup spoon they often dish out just the right amount, making this job easier and less messy.
How long do blackberry muffins keep?
You can store these blackberry muffins at room temperature in an airtight container for a few days. If you want to keep them for longer or make them in advance, they do freeze well. Wrap them in cling film / glad wrap and pop them in a freezer bag and they’ll keep in the freezer for a few months. Defrost them fully before you serve them or you can reheat them gently in the oven to serve them warm.
How do I stop the blackberries from sinking to the bottom?
Before adding the blackberries to your muffin mixture, stir a tablespoon of flour through them. This should stop them sinking to the bottom of your muffins. You can also add a few blackberries to the top of the muffins before you bake them.
Can I use frozen blackberries?
Yes. You can use either fresh or frozen blueberries in these muffins.
If you use frozen blackberries, pop them straight in your batter frozen, you don’t need to defrost them first. You may need to adjust the cooking time up slightly. Check the middles are cooked through after 25 minutes by inserting a cocktail stick or skewer in the centre. If there’s still a lot of uncooked batter, pop them back in the oven for a few more minutes.
What can swap the self raising flour for?
You should be able to find self raising flour easily in the supermarket here in the UK but if you don’t have any you can swap it for an equal amount of plain or all-purpose flour and add an extra two teaspoons of baking powder and generous pinch of salt.
What else can I make with blackberries?
If you have lots of blackberries use up, you might like some of our other delicious blackberry recipes:
Blackberry cupcakes
Apple and blackberry cake
Apple and blackberry crumble
Blackberry scones
Or why not try one of these easy muffin recipes kids will love
Raspberry muffins
Chocolate chip muffins
Apple cinnamon muffins
Triple chocolate muffins
Strawberry muffins
Raspberry and white chocolate muffins
Chocolate chip banana muffins
Blueberry muffins
Banana muffins
Useful equipment
You might need the following baking tools/gadgets to make these blackberry muffins
Digital scales
Freestanding mixer
Mixing bowl
Wooden spoons
Measuring cup
Muffin tin
Cupcake cases
Wire rack
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Ingredients
250g (2 cups) Self-raising flour*
75g (1/3 cup) butter, softened
1 tsp baking powder
100g (1/2 cup) caster sugar
175g (1 3/4cups) blackberries
2 eggs, large
250ml (1 cup) milk
* If you don’t have self-raising flour, use 2 cups of all-purpose or plain flour plus 2 tsp of baking powder and a pinch of salt.
How to make blackberry muffins
Preheat your oven to 180C / 170C Fan / 350F and grease or line a muffin tin with 12 paper of silicone cupcake cases.
Mix the dry ingredients together
Start by getting your kids to measure out the flour and add it to a large mixing bowl.
Measure the butter out and cut it into small pieces. Add the butter to your mixing bowl.
Get your kids to use their finger tips to rub the butter into the flour together until the mixture resembles bread crumbs.
Add the caster sugar and baking powder
Measure the sugar and baking powder out and add them to your mixing bowl. When your kids are adding the baking powder make sure they use their finger to level the teaspoon so that you add just the right amount.
Stir them in.
Add the blackberries
Get your kids measure out the blackberries and cut any large ones in half. Add them to a small bowl with a tablespoon of flour. Stir the flour in so the berries are all well coated to try and prevent them from sinking to the bottom of your muffins when you bake them.
Add the blueberries to your mixing bowl and stir them through.
Mix the wet ingredients
Measure out the milk. If you have digital scales, the easiest way of doing this accurately is to use the ml setting. If you don’t have digital scales, a measuring jug will also do the job.
Next, get your kids to add the eggs to your jug (you might want to break them into a small bowl first just in case any shell goes in). Give the eggs and milk a whisk so they are well combined.
Mix all the muffin ingredients together
Pour the wet ingredients (milk and eggs) to the dry ingredients in your mixing bowl and get your kids to stir everything together with a spatula or metal spoon.
Don’t over mix the batter at this point – it’s fine it to be a little bit lumpy, just make sure the flour is stirred in and not stuck hiding at the bottom of your bowl.
Make the blackberry muffins
Using a spoon, get your kids to divide the muffin batter among your muffin cases. If your kids are in charge of this step, make sure they divide the mixture equally – you might have to even them up if they haven’t. We often find using an ice cream scoop or a soup spoon can add just the right amount of batter to each case and reduces the amount of mess.
You also might need to help ensure the blackberries are divided evenly among the muffins cases, so some don’t end up with all the fruit and some none. If you have any blackberries left you can add them to the top of the muffins.
Bake the blackberry muffins
Bake the blackberry muffins in the oven for 20-25 minutes. They’re ready when they have risen and turned a nice golden brown colour. To double check if they’re ready, insert a skewer or sharp knife into the middle. If it comes out clean, they’re ready. If not, pop them back in the oven for a few more minutes.
Remove the muffins from the oven and leave them to cool for a few minutes before removing them from the muffin tin and putting them on a wire rack to cool completely.
Serve and enjoy.
Blackberry muffins
Ingredients
Equipment
Method
- Preheat your oven to 180C / 170C Fan / 350F and grease or line a muffin tin with 12 paper of silicone cupcake cases.
- Measure out the flour and add it to a large mixing bowl.
- Measure the butter out and cut it into small pieces. Add the butter to your mixing bowl.
- Using your finger tips rub the butter into the flour together until the mixture resembles bread crumbs.
- Measure the sugar and baking powder out and add them to your mixing bowl. When you are adding the baking powder make sure you use your finger to level the teaspoon so that you add just the right amount.
- Stir them in.
- Measure out the blackberries and cut any large ones in half. Add them to a small bowl with a tablespoon of flour. Stir the flour in so the berries are all well coated to try and prevent them from sinking to the bottom of your muffins when you bake them. Add the blueberries to your mixing bowl and stir them through.
- Measure out the milk. If you have digital scales, the easiest way of doing this accurately is to use the ml setting. If you don't have digital scales, a measuring jug will also do the job.
- Next, get add the eggs to your jug (you might want to break them into a small bowl first just in case any shell goes in). Give the eggs and milk a whisk so they are well combined.
- Pour the wet ingredients (milk and eggs) to the dry ingredients in your mixing bowl and stir everything together with a spatula or metal spoon. Don’t over mix the batter at this point – it’s fine it to be a little bit lumpy, just make sure the flour is stirred in and not stuck hiding at the bottom of your bowl.
- Using a spoon, divide the muffin batter among your muffin cases. We often find using an ice cream scoop or a soup spoon can add just the right amount of batter to each case and reduces the amount of mess.If you have any blackberries left you can add them to the top of the muffins.
- Bake the blackberry muffins in the oven for 20-25 minutes. They’re ready when they have risen and turned a nice golden brown colour. To double check if they're ready, insert a skewer or sharp knife into the middle. If it comes out clean, they're ready. If not, pop them back in the oven for a few more minutes.
- Remove the muffins from the oven and leave them to cool for a few minutes before removing them from the muffin tin and putting them on a wire rack to cool completely.
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