Blackberry Muffins

October 14, 2019


Berries and muffins have always been a match made in breakfast heaven, with the humble blueberry often heading up the most-likely-to-make-the-mix fruit ingredients!

Blackberries aren't a fruit we’d ordinarily associate with muffins, but as a way of amping up the nutritional value of your home bakes, they’re up there with some of the best of the bake-worthy berries!

In addition to lending that sharp/sweet appeal that is the epitome of some of the classic autumn eats (crumble anyone?), blackberries also lend a healthful dose of antioxidants which are particularly useful during the cold and flu season for helping bolster natural defences.

Since this week marks the start of National Baking Week, there’s no better time to get in on some berry-themed bake off action! 


140g melted coconut oil
100g brown sugar
2 medium eggs, beaten
140g wholemeal self-raising flour
1 tsp baking powder
1 pack of blackberries

What you'll need

Muffin tin
Large mixing bowl
Wooden spoon

Heat oven to 180C/160C fan/gas 4. 

Melt the coconut oil and pour into a large mixing bowl. 

Add the sugar to the coconut oil and mix together, then slowly add the eggs, stirring continuously.

Mix in a little flour, then fold in the remaining flour, baking powder and blackberries. 

Spoon into muffin cases.

Bake for about 15 mins until starting to go golden, or until a skewer comes out clean. 

Cool in the tin for 30 mins, then remove to a wire rack.  

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