Blackberry muffins

Björnbärs muffins

A plate of blackberry muffins

Swedes are great foragers and so love to go blackberrying. (Do read Anna Bonde-Mosesson's article on foraging in the Swedishfoodpedia section of the site.) Fortunately I have some blackberries growing near me too and so after going blackberrying, I like to bake these delicious muffins. Muffins are really American, but Swedes love them too. Almonds go very well with blackberries and make an attractive topping. John Duxbury

Summary

Recipe summary for blackberry muffins

Tips

Two blackberry muffins on a plate

• Use cultivated blackberries if you can’t find any blackberries growing near you.
• The muffins are nicest when freshly baked and still warm. You can warm them again in a microwave: about 30 seconds on a medium power (600W).
• The muffins freeze well, so if you have any left over pop them in the freezer.

Ingredients

50 g (½ cup) almond flakes (slivers)
250 g (2 cups) plain (all-purpose) flour
2 tsp   baking powder
1 tsp   ground cinnamon
    pinch of salt
100 g (7 tbsp) caster (superfine) sugar, preferably golden
1   lemon, zest only
1   egg, lightly beaten
200 ml (0.8 cups buttermilk (¾ cup + 1 tbsp)
50 g (2 oz) unsalted (sweet) butter, melted
225 g (8 oz) blackberries
1½ tsp   demerara sugar

Method

1. Preheat the oven to 200°C (400°F, gas 6, fan 170°C).

2. Line a 12-hole muffin tray with muffin cases.

3. Heat a dry frying pan for 5 minutes over a medium heat. Add the almond flakes and toast for a couple of minutes until golden brown. Shake the pan every now and again to ensure that they are evenly toasted. Tip on to a plate and leave to cool.

4. Sift the flour, baking powder, cinnamon and a pinch of salt into a bowl. Add the caster sugar and lemon zest and stir everything until evenly mixed.

5. Stir the egg, buttermilk and butter together thoroughly. Tip into the dry ingredients and mix lightly, then fold in the blackberries.

6. Divide the mixture between the muffin cases. Scatter the toasted almonds over the top and add a good pinch of demerara sugar to each.

7. Bake for 25 minutes until well risen and golden. Cool on a wire rack.

8. Enjoy and resolve to go try foraging again!

Downloads

  printer version.pdf

  phone & tablet version.pdf

Horizontal-Yellow-line

SwedishFood.com

SwedishFood.com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on:

 Facebook logoTwitter logoPinterest logo

John Duxbury
Editor and Founder