Blackberry Muffins

We went blacberry picking recently and managed to forage quite a stash. After much discussion, it was decided that muffins were the way to go. Here is what I came up with…

I used cups to measure out this recipe, but I seem to have a vague recollection of reading somewhere that one cup is equal to 130ml. Better check though, I could be wrong!


  • 1/2 cup butter, softened
  • 1-1/4 cups plus 1 tbsp brown sugar, divided
  • 2 eggs
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh or frozen blackberries (Or whatever fruit you feel like using)


*In a large bowl, cream butter and 1-1/4 cups sugar. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. Fold in the blackberries.

*Fill greased or paper-lined muffin tray two-thirds full. Sprinkle tops with remaining sugar. Bake at 180 for 20-25 minutes or until a skewer inserted near the center comes out clean. If the skewwer is not clean just pop back in the oven for a few minutes.

*Let cool for 5 minutes before removing from tray to wire racks to cool completely.

*Alternatively, serve warm with whipped cream or ice cream.


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