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Blackberry Buttermilk ‘Crunch’ Muffin Recipe

I love this time of year when I can go blackberry picking as it always brings back amazing memories of taking the children blackberry picking when we went away to our caravan. 

The brilliant thing now is that I only have to walk up the garden to collect blackberries and with an abundance growing in our garden at Hunkington House I have been adapting recipes over the past 3 years and thought I’d share my first one with you. Blackberry Buttermilk ‘Crunch’ Muffins.

Why a crunch, well just wait and see… Now these muffins are best enjoyed with a fork or spoon as their texture is light but can sometimes be crumbly and if I’m feeling naughty I would also pour over fresh cream, but they are just wonderful on their own and eaten warm out of the oven they are just delicious.

This recipe will make approximately 12 – 15 Muffins so here goes… 

Blackberry Buttermilk ‘Crunch’ Muffin Recipe

Print Recipe
Prep Time 25 minutes
Cook Time 22 minutes

Ingredients
  

  • 150 grams fresh blackberries
  • 125 grams unsalted butter softened
  • 175 grams caster sugar
  • 1 tsp vanilla bean paste
  • 2 medium free-range eggs at room temperature
  • 100 ml buttermilk (see tip if you don't have buttermilk)
  • 200 grams self-raising flour
  • 35 grams demerara sugar

Buttermilk

  • 100 ml whole (full fat) milk
  • 1 tsp lemon juice

Instructions
 

To make the buttermilk

  • Using buttermilk in cakes can make them lighter. Add the milk and lemon juice to a bowl / jug and mix, leave for 5 minutes for the milk to thicken, it will look like its curdled. After 5 minutes it's ready to use.

To make the muffins

  • Preheat your oven to 160 degrees fan oven, gas mark 3.
  • Add the butter and caster sugar into a mixing bowl and beat until pale and fluffy, making sure you scrape down the bowl as you want it fully mixed. Break the eggs into a jug and mix with a fork to combine.  Gradually beat the egg into the butter and sugar mixture, keep adding until you have used it all and everything is thoroughly combined.
  • Measure out the buttermilk into the jug. Add the vanilla to the buttermilk.
  • Sieve the flour into a separate bowl to remove any lumps.
  • Add half of the buttermilk into the main mixture and gently fold this in with a spatula (the folding method is round the outside of the bowl and through the middle).
  • When this is combined add half of the flour to the mixture and again gently fold this in.
  • Repeat this until you have used all the buttermilk and flour.
  • Add the blackberries and stir gently to just combine, try not to over mix as they will break.
  • Using either a large ice cream scoop or dessert spoon fill the cupcake / muffin cases two-thirds full.
  • Then sprinkle over half a teaspoon of demerara sugar over the top of the mixture, this gives the crunch when baked.
  • Bake in the oven for around 22 minutes (the baking time relies mainly on your oven so the best way to see if they are cooked is to listen for a bubble). If the mixture is bubbling then bake for another 2 minutes until the bubbling noise stops.

If you try this recipe let me know what you think, and I can’t wait to share some more with you.

Love Caroline xx

I love this time of year when I can go blackberry picking as it always brings back amazing memories of taking the children blackberry picking when we went away to our caravan. 

The brilliant thing now is that I only have to walk up the garden to collect blackberries and with an abundance growing in our garden at Hunkington House I have been adapting recipes over the past 3 years and thought I’d share my first one with you. Blackberry Buttermilk ‘Crunch’ Muffins.

Why a crunch, well just wait and see… Now these muffins are best enjoyed with a fork or spoon as their texture is light but can sometimes be crumbly and if I’m feeling naughty I would also pour over fresh cream, but they are just wonderful on their own and eaten warm out of the oven they are just delicious.

This recipe will make approximately 12 – 15 Muffins so here goes… 

Blackberry Buttermilk ‘Crunch’ Muffin Recipe

Print Recipe
Prep Time 25 minutes
Cook Time 22 minutes

Ingredients
  

  • 150 grams fresh blackberries
  • 125 grams unsalted butter softened
  • 175 grams caster sugar
  • 1 tsp vanilla bean paste
  • 2 medium free-range eggs at room temperature
  • 100 ml buttermilk (see tip if you don't have buttermilk)
  • 200 grams self-raising flour
  • 35 grams demerara sugar

Buttermilk

  • 100 ml whole (full fat) milk
  • 1 tsp lemon juice

Instructions
 

To make the buttermilk

  • Using buttermilk in cakes can make them lighter. Add the milk and lemon juice to a bowl / jug and mix, leave for 5 minutes for the milk to thicken, it will look like its curdled. After 5 minutes it's ready to use.

To make the muffins

  • Preheat your oven to 160 degrees fan oven, gas mark 3.
  • Add the butter and caster sugar into a mixing bowl and beat until pale and fluffy, making sure you scrape down the bowl as you want it fully mixed. Break the eggs into a jug and mix with a fork to combine.  Gradually beat the egg into the butter and sugar mixture, keep adding until you have used it all and everything is thoroughly combined.
  • Measure out the buttermilk into the jug. Add the vanilla to the buttermilk.
  • Sieve the flour into a separate bowl to remove any lumps.
  • Add half of the buttermilk into the main mixture and gently fold this in with a spatula (the folding method is round the outside of the bowl and through the middle).
  • When this is combined add half of the flour to the mixture and again gently fold this in.
  • Repeat this until you have used all the buttermilk and flour.
  • Add the blackberries and stir gently to just combine, try not to over mix as they will break.
  • Using either a large ice cream scoop or dessert spoon fill the cupcake / muffin cases two-thirds full.
  • Then sprinkle over half a teaspoon of demerara sugar over the top of the mixture, this gives the crunch when baked.
  • Bake in the oven for around 22 minutes (the baking time relies mainly on your oven so the best way to see if they are cooked is to listen for a bubble). If the mixture is bubbling then bake for another 2 minutes until the bubbling noise stops.

If you try this recipe let me know what you think, and I can’t wait to share some more with you.

Love Caroline xx

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