This rustic Mary Berry Blackberry Muffins Recipe captures the best of the hedgerow harvest, suspending tart, juicy blackberries in a tender vanilla sponge. Finished with a crunchy hazelnut and demerara crumble topping, these muffins offer a delightful contrast of soft fruit and nutty texture that elevates a simple morning bake into a sophisticated treat.
Mary Berry Blackberry Muffins Ingredients
The Crumble Topping:
- 55g (2 oz) Plain Flour: The base for the streusel.
- 40g (1 ½ oz) Demerara Sugar: Provides a caramel crunch that won’t melt away.
- 25g (1 oz) Hazelnuts: Chopped roughly. The nutty bite pairs perfectly with autumn berries.
- 40g (1 ½ oz) Butter: Melted, to bind the crumble into nuggets.
The Muffin Batter:
- 225g (8 oz) Plain Flour: Provides structure.
- 1 ½ tsp Bicarbonate of Soda: The raising agent (reacts with the acidic buttermilk).
- 175g (6 oz) Caster Sugar: Sweetens the batter.
- 100ml (3 ½ fl oz) Milk & 100ml (3 ½ fl oz) Buttermilk: The mix of dairy ensures a moist, tender crumb with a slight tang.
- 3 Eggs: Beaten.
- 75g (2 ¾ oz) Butter: Melted and cooled.
- 200g (7 oz) Fresh Blackberries: Halved if very large.
- 1 tsp Vanilla Extract: For aroma.
How To Make Mary Berry Blackberry Muffins
- Prep the Oven: Preheat your oven to 190°C (170°C Fan / Gas 5). Line a 12-hole muffin tin with tulip muffin cases (these hold more topping).
- Make the Crumble: In a small bowl, mix the flour, demerara sugar, and chopped hazelnuts. Pour over the melted butter. Rub it in with your fingertips or a fork until the mixture forms small, clumpy pebbles. Set aside.
- Mix Dry Ingredients: Sift the flour and bicarbonate of soda into a large bowl. Stir in the caster sugar and a pinch of salt. Make a well in the center.
- Whisk Liquids: In a jug, whisk together the milk, buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Combine: Pour the wet mixture into the dry ingredients. Whisk gently with a balloon whisk just until combined. Crucial Step: The batter should be lumpy. Stop mixing as soon as the flour is incorporated to keep the muffins light.
- Fold in Fruit: Gently fold in the blackberries with a metal spoon, being careful not to crush them and stain the batter purple.
- Fill and Top: Divide the batter evenly among the muffin cases. Sprinkle the hazelnut crumble mixture generously over the top of each muffin.
- Bake: Bake for 25–30 minutes. The muffins should be golden brown, well-risen, and a skewer inserted into the center should come out clean.
- Cool: Let them cool in the tin for 5 minutes, then transfer to a wire rack.
Recipe Tips
- Buttermilk Substitute: If you can’t find buttermilk, add 1 tablespoon of lemon juice to 100ml of regular milk and let it sit for 10 minutes until it curdles. This acidity is needed to activate the bicarbonate of soda.
- Berry Placement: If you want picture-perfect muffins, save 12 nice blackberries to press into the top of the batter right before adding the crumble topping.
- Tulip Cases: This recipe makes a generous amount of batter. Tulip cases (or large muffin cases) are best to prevent the crumble from spilling over onto the tin.
- Hazelnut Skin: If using whole hazelnuts, roast them for 5 minutes first and rub the bitter skins off before chopping. Or buy blanched nuts.
What To Serve With Blackberry Muffins
- Greek Yogurt: A dollop of thick yogurt complements the fruit.
- Honey: Drizzle extra honey over the warm muffin for sweetness.
- Latte: The nutty hazelnut topping pairs well with milky coffee.
- Apple Slices: Serve with crisp apple wedges for a fall breakfast.
How To Store Blackberry Muffins
- Room Temperature: Store in an airtight container for up to 2 days. The fresh fruit makes them prone to sogginess if kept too long.
- Reheat: Refresh in a warm oven for 5 minutes to crisp up the crumble topping again.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw at room temperature.
Mary Berry Blackberry Muffins Nutrition Facts
- Calories: 290 kcal
- Fat: 14g
- Carbohydrates: 36g
- Protein: 6g
- Fiber: 2g
Nutrition information is estimated per muffin.
FAQs
Can I use frozen blackberries?
Yes, use them straight from the freezer. Do not thaw, or they will bleed juice and make the batter grey. You may need to add 3–5 minutes to the baking time.
Can I omit the nuts?
Yes. You can make a plain crumble topping by replacing the nuts with oats or just using flour, butter, and sugar.
Can I use self-raising flour?
This recipe relies on plain flour and bicarb for a specific texture. If you swap for self-raising, omit the bicarb and use baking powder, but the texture will be slightly different.
Try More Recipes:
- Mary Berry Blueberry Muffins Recipe
- Mary Berry Banana Muffins Recipe
- Mary Berry Apple Crumble Muffins Recipe
Mary Berry Blackberry Muffins Recipe
Description
A seasonal muffin featuring juicy blackberries and a crunchy hazelnut crumble topping, baked with buttermilk for tenderness.
Ingredients
Instructions
- Make crumble with flour, sugar, nuts, and melted butter.
- Sift flour and bicarb; stir in sugar.
- Whisk milks, eggs, butter, and vanilla.
- Combine wet and dry (don’t overmix).
- Fold in berries.
- Fill cases; top with crumble.
- Bake at 190°C for 25-30 mins.
Notes
- Buttermilk activates the raising agent.
- Don’t crush berries while folding.
- Tulip cases prevent overflow.
- Best eaten within 48 hours.Try More Recipes:
Mary Berry Blackberry Muffins Recipe
