zoom Blackberry muffins

    Save to your scrapbook

    Blackberry muffins

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Blackberry muffins

    We just love this fantastic seasonal recipe, which is ideal for sharing.

    Pick up a copy of Waitrose Kitchen magazine in store for even more fantastic seasonal recipes and meal ideas.

    Makes: 12 muffins


    250g plain flour
    2 tsp baking powder
    1 tsp ground cinnamon
    100g golden caster sugar
    1 lemon, zest
    1 large egg, lightly beaten
    200ml buttermilk
    50g unsalted butter, melted
    225g blackberries
    50g toasted flaked almonds
    20g demerara sugar


    1. Preheat the oven to 200˚C, gas mark 6; line a 12-hole muffin tray with muffin cases. Sift the flour, baking powder, cinnamon and a pinch of salt into a bowl. Add the caster sugar and lemon zest and stir in gently.

    2. Stir the egg, buttermilk and butter together thoroughly. Tip into the dry ingredients and mix lightly, then fold in the blackberries.

    3. Divide the mixture between the muffin cases. Scatter on the toasted almonds and add a good pinch of demerara sugar to each.

    4. Bake for 25 minutes until well risen and golden. Cool on a wire rack.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars