Blackberry Muffins

This is a nice easy muffin recipe that uses yoghurt and buttermilk. The fruit filling you can choose for yourself. Makes 24 mini, 18 medium or 12 large muffins.

Blackberry Muffins

Prep time: 

Cook time: 

Total time: 

Serves: 12 large

  • 3 cups plain flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 10 tbsp (150g) salt-reduced butter softened
  • 1 cup sugar
  • 2 large eggs
  • ¾ cup plain yoghurt
  • ¾ cup buttermilk
  • 1 cup blackberries (frozen or fresh)
  1. Preheat oven to 220C and get your paper patties ready, either 24 mini muffins, 18 medium sized OR 12 large muffin cases.
  2. In a medium bowl mix together the flour, baking soda, baking powder and salt. (I say use a medium bowl because this is a MASSIVE mixture and you will need your big bowl for the next)
  3. In the big bowl beat the butter and sugar until lightened in colour.
  4. Add eggs one at a time and beat well after each.
  5. On a slower speed beat in half the flour mixture and the buttermilk, then add the other half of the dry mix and the yoghurt.
  6. Mix in the fillings by hand. We used blackberries which were delicious, the big ones cut in half made for a juicy mix that made our muffins turn a little pink. You can use whatever fruit or flavouring you like.
  7. Fill the patties all the way up, and to get the nice ‘muffin top’ is best to blast them for a while first. So I cooked them for 8 minutes at 220C and then a further 15 minutes at 190C. Because it is such a large mix, it is also possible to freeze a portion for another time.

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