Marvellous Muffins: How to make blackberry muffins
Saying goodbye to summer isn't always easy, knowing colder weather is on the way and those long hazy days are behind us but the one lovely family tradition we take part in at this time of the year is foraging for all those wonderfully plump and ripe blackberries. There is never a better time than now to head out with your little ones, basket in hand in search of those juicy and abundant fruits.
Foraging blackberries is a fantastic introduction for small children about where food comes from as well as inspiring them to try something new and also take pride in baking a delicious treat.
We have tried a few different recipes over the years but a firm favourite in our household are these healthy blackberry and apple breakfast muffins which are perfect for freezing and putting into school lunch boxes especially as they are low in added sugar and high in wholegrains. The great thing is you don't need a massive bounty to make this work, only around 200gm which is about half an ice-cream tub worth.
Once you have found enough ripe Blackberries, make sure your children wash their hands as well as washing the blackberries in cold water. Of course, supervision is needed if your children want to bake with you but there is plenty they can do such as mixing the ingredients and spooning the batter into the muffin cases.
110g Wholegrain Spelt Flour
75g Self raising flour
60g Rolled Oats
35g brown sugar
2 tablespoons milled linseed
1 1/2 teaspoons baking powder
200g fresh blackberries
1 eating apple, skinned and chopped
2 medium Free-range eggs
175ml Milk or Dairy Free Substitute
40g Coconut Oil, melted (you can also use butter)
1 teaspoon vanilla extract
What to do:
1. Preheat the oven to 180c/ gas mark 4. Prepare a 12 hole muffin tin with muffin cases
2. Mix all the dry ingredients together in a bowl, little ones can help with this part. Then tip in the blackberries and chopped apple
3. Beat eggs in a bowl and stir in the milk, vanilla essence and melted coconut oil
4. Add wet ingredients into the dry ingredients and mix together although just a word of warning if your kids do over-mix slightly the berries will start to break down and the mixture can become quite purple looking, this fades when baking and doesn't change the taste, in fact sometimes my kids ask to make the purple muffins.
5. Evenly distribute the mixture into the muffin cases and bake for around 20mins until they start going a golden brown colour on top. You can check they are ready by inserting a skewer or knife to the centre of the muffin and if it comes out clean your good to go
6. Remove from the oven and allow to cool for at least 5-10mins, and enjoy!
They are really delicious nice and warm but once they have cooled down you can also freeze them.
These muffins are also a great alternative to blueberry muffins and are a great activity to do with your kids for them to see the whole process of picking, baking and eating something straight from nature.
What are your favourite fruits to pick? Share your fruit picking tales in the comments below, we'd love to hear!