Recipes Uncategorized

Recipe: Blackberry Muffins…


For these indulgent muffins, you will need;

  • 400g plain flour
  • 3tsp baking powder
  • 1tsp bicarbonate
  • 50g light brown sugar
  • 300g caster sugar
  • 2tsp cinnamon
  • pinch salt
  • 2 large eggs
  • 200ml vegetable oil
  • 250g buttermilk
  • 3 large dollops creme fraiche
  • 2tbsp milk
  • 2 large handfuls blackberries
  • 150g white chocolate (chopped into chunks)
  • 1 handful raspberries

To decorate you will need;

  • 100g white chocolate and some delicate sprinkles/ a sprig of mint (optional).

Tassy Goodall of TassyBakes
Tassy Goodall of


As blackberries are in season, I thought I would scour the hedgerows around my village and make use of these free fruits in a new seasonal recipe. What I’ve come up with is a really delicious muffin variety spiked with cinnamon, raspberries, white chocolate and, of course, blackberries! These are ideal for a quick grab and go snack and would also work well as a warmed pudding served with a dollop of creme fraiche…



Method for the Muffins:

  1. Preheat the oven to 200c (fan) and line a 12 hole muffin tray with large cases.
  2. Take your flour, baking powder, bicarbonate of soda, sugars, cinnamon and salt and sift into a large mixing bowl. Lightly mix together to fully combine.
  3. Now crack the eggs into a large jug and add the vegetable oil, buttermilk, creme fraiche and milk. Whisk together. Add to the dry mixture in one go and stir until roughly combined. Avoid over-mixing to ensure a light, moist texture.
  4. Toss the blackberries and white chocolate chunks lightly in a little flour then fold into the muffin batter (again mixing as little as possible). Leave to sit for 15 minutes.
  5. Spoon the batter between the muffin cases until 3/4 full. Take your raspberries and push one into the top of each muffin. Place in the oven on a middle shelf and bake for 20-25 minutes. Once risen and golden brown, transfer to a wire rack to cool.

To decorate:

  1. When your muffins are completely cool, melt the white chocolate in a bowl over a pan of simmering water. Leave to cool a little then drizzle over the tops. Sprinkle on decorations and scatter mint leaves for colour.


By Tassy Goodall.

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