A broken muffin on a stoneware plate next to a fork and a muffin tin

Blackberry muffins

Name: Blackberry muffins
Total time: 45 min
Yield: Makes 12-16
Ingredients: 100g butter; 2 eggs; 300g natural yogurt plus extra to serve; 3 tbsp runny honey; 150g plain flour; 150g polenta; 50g golden caster sugar; 2 tsp baking powder; 200g blackberries halved if large; crème fraîche or butter whipped with honey to serve (optional)

Anna Glover

Published: July 14, 2021 at 5:05 PM

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Makes 12-16

Easy

Total time: 45 mins

A star rating of 3 out of 5.2 ratingsRate

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Sweet but tart blackberries are in season in the summer – put them to work in these cornbread muffins, which make for a great brunch or mid-morning snack

Vegetarian

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Complete the dish

Bake a batch of blackberry muffins, then check out our blueberry muffins, healthy muffins, banana muffins, white chocolate and raspberry muffins and more muffin recipes.

Looking for more blackberry recipes? Check out our blackberry crumble, blackberry jam, blackberry cake, blackberry baked oats, blackberry brownies and plenty more.

Ingredients

Nutrition

100g butter
2 eggs
300g natural yogurt

plus extra to serve
3 tbsp runny honey
150g plain flour
150g polenta
50g golden caster sugar
2 tsp baking powder
200g blackberries

halved if large
crème fraîche or butter whipped with honey

to serve (optional)

Nutrition: per serving

kcal142
fat6.5g
saturates3.8g
carbs17.2g
sugars8.5g
fibre1.1g
protein3.2g
salt0.6g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Butter the holes of a muffin tin generously or line with paper cases (you’ll get crisper edges if you use butter). Whisk together the eggs, yogurt and honey in a jug using a fork. In a separate bowl, whisk together the flour, polenta, sugar, baking powder and ½ tsp of fine salt with a balloon whisk to break up any lumps. Add the wet ingredients and the melted butter, and whisk until just combined, being careful not to overmix. Fold in the blackberries.
step 2

Spoon the batter into the prepared tin, ensuring there are one or two blackberries in each hole and filling them about two-thirds full. Bake for 25-30 minutes or until golden and crisp on top. Cool for 10 minutes in the tin before loosening around the edges with a knife (if you’ve buttered the tin), removing from the tin and serving warm or at room temperature. The muffins will sink slightly as they cool. Serve with an extra dollop of yogurt, crème fraîche or butter whipped with honey.

Head this way for more great muffin recipes

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Authors

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Anna GloverSenior food editor

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A star rating of 3 out of 5.2 ratings

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