Wild Blackberry Muffins made with foraged blackberries, Greek yogurt and a hint of lemon and vanilla, some delicious muffins that are quick and easy to make, with a lovely golden dome top, moist and and fluffy texture and a wonderful aroma. They are a wonderful family-friendly treat for a sweet breakfast, brunch, snack or afternoon tea.
There is something so wholesome about picking up your own blackberries, bringing them home and turning them into a delicious bake that the whole family can enjoy. It's also a lovely activity to enjoy with the kids, spending time outdoors and showing them where food comes from.
Best of all, foraged wild blackberries are free, and the rest of the ingredients needed to make these muffins are basic, everyday ingredients that you probably already have in your fridge and your pantry.
I absolutely love this time of the year, when summer is still here, but there is that small change in the air that tells us that Autumn isn't too far behind and soon nature will change from its Summer coat to the cosy, Fall one.
I have lots of other wild blackberry recipes, and while you can swap them for shop-bought blackberries, just keep in mind that wild blackberries are usually smaller, so you will need to weigh them to ensure you have the same amount needed for various recipes.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- wild blackberries - made sure you pick up only ripe and plump berries that come away easily when gently picked up. If they need a firm tug, they are probably not ripe enough and they will be too sour
- flour - I used plain flour to make these muffins, and added raising agents to get a good lift - reserve a tablespoon of flour to coat the blackberries
- baking powder and bicarbonate of soda - make the muffins light and airy and help them rise nicely
- Greek yogurt - I used full-fat yogurt, which is rich and creamy and gives us better results than the lower/zero fat versions. Plain yogurt can be used too.
- oil - I used sunflower oil, but vegetable oil is also ok. Just make sure you use an odourless oil that won't affect the taste of the muffins
- sugar - granulated or caster sugar work well
- lemon juice and vanilla extract - for a nice flavour, you can choose one of another, but I quite like the combo so I used them both
- eggs - I used large eggs, if you use smaller eggs, you might need to add a splash of milk to get the right amount of moisture in the batter
- a pinch of salt - to balance out the sweetness of the sugar
Step-by-step photos and instructions
- crack the eggs in a jug and use a fork to beat them well
- add the oil and yogurt and mix again
- sift the flour in a large mixing bowl, add the salt, sugar, bicarb of soda and baking soda and mix well
- add the wet ingredients to the dry ingredients
- gently rinse and pat dry the blackberries and add them to a bowl
- add the flour and shake the bowl to coat the blackberries evenly
- add the blackberries to the mixture and use a spatula to mix all the ingredients
- allow the batter to rest for 5 minutes then divide it evenly between 12 muffin cases
- bake in the preheated oven at 220 degrees Celsius (430 Fahrenheit) for 5 minutes, then decrease the temperature to 180 degrees Celsius (250 Fahrenheit) for the next 15 minutes
- remove the muffins from the oven and allow them to cool down completely
Expert tips
Starting the muffins with a high heat encourages a quick rise and helps create the dome tops. It is important to decrease the heat after the initial 5 minutes so that they don't brown too quickly on the outside, while the middle is still raw.
Coating the blackberries will flour helps absorb some of the moisture and prevents them from sinking to the bottom while the bake, the flour will keep them distributed evenly.
Don't overmix the batter, it can result in tough and chewy muffins that don't rise as well as they should. Fold the wet ingredients into the dry ingredients just enough to combine.
Other wild blackberry recipes
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Wild Blackberry Muffins
Ingredients
- 250 g wild blackberries (2 cups)
- 250 g plain flour (2 cups)
- 2 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 150 g granulated sugar (¾ cup)
- 2 large eggs
- 150 g Greek yogurt (â…” cup)
- 80 g sunflower oil (â…“ cup)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
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Instructions
- Preheat the oven to 220 degrees Celsius (430 Fahrenheit).
- Rinse the blackberries with cold water, gently pat dry with kitchen paper and add them to a bowl.
- Add a tablespoon of flour to the blackberries, and shake the bowl well to coat the blackberries evenly.
- Crack the eggs in a jug and use a fork to beat them well.
- Add the oil and yogurt to the eggs and beat again to incorporate.
- In a large mixing bowl, sift the flour, add the salt, sugar, bicarb of soda and baking powder and mix well.
- Add the wet ingredients to the dry ingredients together with the lemon juice, vanilla extract and blackberries.
- Use a silicone spatula to gently fold all the ingredients.
- Allow the batter to rest for 5 minutes, then divide it evenly between 12 muffin holes lined with muffin cases.
- Bake the muffins for 5 minutes, then decrease the temperature to 180 degrees Celsius (350 Fahrenheit) for 15 minutes or until golden and well risen.
Video
Notes
- Starting the muffins with a high heat encourages a quick rise and helps create the dome tops. It is important to decrease the heat after the initial 5 minutes so that they don't brown too quickly on the outside, while the middle is still raw.
- Coating the blackberries will flour helps absorb some of the moisture and prevents them from sinking to the bottom while the bake, the flour will keep them distributed evenly.
- Don't overmix the batter, it can result in tough and chewy muffins that don't rise as well as they should. Fold the wet ingredients into the dry ingredients just enough to combine.
Nutrition
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