These lemon and blackberry muffins are a fantastic treat, especially if you have been foraging for blackberries and want to use them up in something delicious.

I love to go blackberry picking with my child, and we are lucky to live in an area where they are prolific! That means that I often end up with a glut of blackberries to use up.

These lemon and blackberry muffins are divine – they have tartness from the lemon and blackberry, they have a light sweetness and they’re perfect as a snack, quick breakfast (especially with a spoonful of thick Greek yoghurt!) or on picnics.

They’re also extremely easy to make, so get the kids involved!

Ingredients, Substitutions and Variations

Unsalted butter – make sure it’s properly softened (pop it in the microwave for 30 seconds), or it’ll be difficult to mix.
Caster sugar – ensure it’s light, white sugar.
Milk – you can use whole, semi-skimmed or skimmed, or even dairy free milk.
Egg – use a large or medium egg.
Blackberries – if they’re very large, make sure you cut them in half.
Lemon – you just need the zest of the lemon, save the juice for another recipe.

Top Tips

Mix well At each stage of the recipe, make sure you’ve fully mixed the ingredients to make sure that your muffins cook evenly. This is particularly important if you have little ones helping you!
Stirring in the blackberries Be gentle when you stir the blackberries into the mix, but don’t worry if they break up a little bit – it just means that the flavour will work through the muffin even more.
Checking the muffins are cooked To make sure the muffins are cooked through, insert a skewer into the centre of a muffin. If it comes out clean, it’s cooked. If not, give them 5 more minutes.