Blackberry Muffins

Using seasonal British blackberries, these simple muffins are a tasty afternoon treat with a cup of tea, then use any leftover muffins for a delicious breakfast the next day! Using Mellow Yellow Rapeseed Oil means this recipe is really easy and simply involves mixing all the wet ingredients into the dry, perfect!


300g plain flour
225g golden caster sugar, plus 1 tbsp for top if using
½ tsp salt
2 tsp baking powder, heaped
120ml Mellow Yellow Rapeseed Oil
2 medium eggs
120ml milk
2 tsp vanilla extract
250g blackberries


Preheat your oven to 190°C/180°C fan.
To a large mixing bowl, add your flour, sugar, baking powder and salt. Mix together and put to one side. In a separate bowl, whisk together your eggs, milk, vanilla extract and oil. Gently mix your blackberries into the flour mixture and then pour the wet mixture into the dry mixture. Mix until just combined.
Pour into 12 muffin cases, if you like sweeter muffins you can sprinkle 1 tbsp of sugar over the top of the muffins here.
Bake for 20/25 minutes until the muffins are golden on top.

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