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blackberry muffins on a serving plate.
cookingwithmykids

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Afternoon tea, Snack
Cuisine: British
Calories: 266
Ingredients Equipment Method

Ingredients
  

  • 250 g (2 cups) Self-raising flour*
  • 75 g (⅓ cup) butter, softened
  • 1 tsp baking powder
  • 100 g (½ cup) caster sugar
  • 175 g 1( ¾ cups) blackberries
  • 2 eggs large
  • 250 ml 1 cup milk

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Wooden spoons
  • Measuring cup
  • Muffin tin
  • Cupcake cases
  • Wire rack

Method
 

  1. 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
  1. Measure out the flour and add it to a large mixing bowl.
  2. Measure the butter out and cut it into small pieces. Add the butter to your mixing bowl.
  3. Using your finger tips rub the butter into the flour together until the mixture resembles bread crumbs.
Add the caster sugar and baking powder
  1. 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.
  2. Stir them in.
Add the blackberries
  1. 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
  1. 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.
  2. 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.
Mix all the muffin ingredients together
  1. 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.
Make the blackberry muffins
  1. 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
  1. 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.
  2. 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.