Blackberry crumble muffins

Waking up on a beautiful Sunday morning to the sound of birds chirping, sunlight trying to creep in under the blinds and the small one breathing softly beside me and the hubby is a moment to treasure. (The small one incidentally creeps in most mornings – before dawn – to get a snuggle).

Living in the countryside has its rewards, especially during the month of September when blackberries are in abundance and best of all… FREE. Myself and the small one took to the back garden the other day and gathered enough blackberries to make muffins for the morning cuppa.

As a small one, I would be lost to the parents for hours, as I set off with the two sisters, plastic bowls in hand, to collect blackberries for the Mam to make jam or tarts.

We would feed ourselves silly with blackberries (eating more than we would bring home) – no fear whatsoever that they might have any unruly inhabitants.

So… why do I find myself many years later, standing at the sink washing and rinsing and steeping the blackberries and washing and rinsing again… Just in case.

Did you know: In Irish folklore children were warned not to eat overripe blackberries, because this was a sign that the pooka has befouled them.

Blackberry crumble muffins

Makes 12 • Baking time 20-25 minutes • Adapted from

175g Baking liquid
175g Caster sugar
300g self-raising flour
3 eggs
1 teaspoon vanilla essence
5 tablespoons milk
1/2 teaspoon baking powder
Blackberries (as much or as little as you like)

For the crumble
25g cold butter
25g castor sugar
25g flour
25g milled linseed, gojiberries, sunflower and pumpkin seeds (you can buy this in Aldi. High in fibre and rich in omega 3)

1. Rinse the blackberries
2. Mix all the other ingredients with a wooden spoon until mixture is smooth.
3. Fold most of the blackberries into the mixture.
4. Mix all the ingredients for the crumble with your hands until it looks like breadcrumbs.
5. Using an ice cream scoop divide the mixture into 12 muffin cases and decorate the tops with remaining blackberries and sprinkle over lots of crumble mix.
6. Bake in a pre-heated oven -200c/gas6/180c (fan) for 20-25 minutes.
7. Leave to stand for 5 minutes then turn out onto a wire tray. Serve warm with a blob of fresh cream.

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If you enjoyed these you might also like…
Pear and ginger muffins
Cherry & almond muffins
Hot chocolate muffins


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