Apple & Blackberry Muffins


  • 120 g butter
  • 250 g plain flour (all purpose)
  • 2 level tsp baking powder
  • 1/2 level tsp bicarbonate of soda
  • 1 level tsp cinnamon
  • 2 large free range eggs, at room temperature
  • 75 ml milk (full fat)
  • 1 tsp vanilla extract
  • 120 g soft light muscovado sugar
  • zest of 1 lemon
  • 500 g bramley apples (225g when peeled and grated)
  • 150 g blackberries
  • 30 g flaked almonds (optional)


  1. Pre heat the oven to 180 degrees C / 356 F, I use a fan assisted, electric oven, please adjust according to your own oven.

    Line a 12 hole muffin tray with muffin cases.

  2. Melt the butter over a low heat, once melted set aside to cool.

  3. Sift all the dry ingredients, except the sugar, into a large bowl.

  4. Break the eggs into a medium bowl and beat. Add the milk, vanilla extract, lemon zest and sugar and beat again until the sugar is more or less dissolved.

  5. Make a well in the dry ingredients and pour in the wet ingredients. Using a large metal spoon fold in the flour. Keep going until you have a wet, thick batter. Fold in the grated apple until it is fully incorporated into the batter. Then carefully mix in the blackberries.

  6. Spoon 2 heaped tablespoons of the batter into the muffin cases. Place the tray on the middle shelf and bake for 30 – 35 minutes. The muffins are done when you pierce them with a metal skewer and it comes out clean.

    Leave the muffins to cool for a few minutes in the tray then transfer to a cooling rack. Serve warm or cold.

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