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Blackberry and Raspberry Muffins


175g Shipton Mill's Cake Flour

2tsp Baking Powder

110g Caster Sugar

110g Unsalted Butter, melted

1 Egg (duck egg if you have one)

120ml Milk

110g Fresh Blackberries

110g Fresh Rasperries

For the topping

30g Ground almonds

50g Demerara Sugar

3tbs plain flour

45g Melted butter


1. Heat the oven to 350˚F, 180˚C Fan, Gas Mark 4

Grease a 12 cup muffin tin, or use silicon muffin cases

2. Sift the flour and baking powder into a mixing bowl and stir in the sugar.

3. Beat the melted butter with the egg and milk and gradually stir into the dry ingredients until just mixed but still slightly lumpy.

4. Gently stir in the fruit.

5. Spoon into the cases filling almost to the top.

6. Mix all the topping ingredients together and spoon a little over each muffin (for extra crunchiness you can top with a few chopped nuts)

7. Bake for 25 minutes until risen and firm.

8. Leave to stand for 5 mins, then place on a wire rack to cool.