Apple and Blackberry Muffins

Apple and Blackberry Muffins

Delicious, throw-together muffins that are reliably light and fluffy every time. These baked confections encapsulate everything you want in a muffin - spicy, fruity, Autumnal flavours flecked with glittering demerara sugar. Perfect with a mug of tea.



250g self-raising flour

150g soft light brown sugar

½ tsp salt

½ tsp bicarbonate of soda

1 tsp mixed spice

140ml sunflower oil

200g Greek yoghurt

2 medium free-range eggs

1 tsp vanilla extract

1 medium size apple, cored and chopped (no need to peel)

140g blackberries, chopped

½ tablespoon demerara sugar




Tala Performance 12 Cup Bun Tin 

Tala Cupcake Cases

Tala Dusty Pink Stoneware Mixing Bowl

Tala 30cm Balloon Whisk 

Tala Set of 5 Measuring Spoons

Tala 800ml Glass Mixing Bowl 

Tala Silicone Spoon Spatula

Tala Performance Paring Knife

Tala 14cm Kitchen Scissors



  1. Put all of the dry ingredients into the large mixing bowl and whisk to combine, breaking up any large lumps.
  2. Crack the eggs into the small bowl and whisk briefly before adding to the dry ingredients along with all the other wet ingredients.
  3. Mix until combined, then fold in the fruit.
  4. Place the bowl in the fridge for an hour to chill.
  5. Heat the oven to 160 degrees Celsius fan (320 Fahrenheit fan).
  6. Line the bun tin with cupcake cases and divide the mixture evenly between the twelve cupcake cases.
  7. Sprinkle the demerara sugar over all of the cupcakes
  8. Bake for 30 minutes until well risen and golden.
  9. Allow to cool in the tin before serving.





Try snipping the blackberries with kitchen scissors rather than dirtying a sharp knife and chopping board – far less washing up!


If you have missed blackberry season, replace blackberries with frozen raspberries, currants or blackcurrants. All work well.


Serve warm with sour cream or marscapone for a luscious Autumn pud!













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