With the bountiful supply of blackberries we have had this autumn these muffins are a great way to use them up.


  • 85g unsalted butter
  • 200g plain flour
  • 2 teaspoons baking powder
  • 100g golden caster sugar
  • a pinch of flaked sea salt
  • 200ml of buttermilk
  • 1 large egg
  • Zest of a lemon
  • A knob of stem ginger, grated finely
  • 200g blackberries

Makes 12 large muffins.


  • Set the oven to 200c
  • Melt the butter, then set is aside to cool
  • Pop all the dry ingredients into a large, roomy bowl. In another bowl beat the buttermilk, egg and melted butter together. Pour the buttermilk mix onto the dry ingredients and gently mix to combine using a large, metal spoon. Now fold in the blackberries, the grated stem ginger with a tablespoon of the syrup and the lemon zest
  • Line a 12-bun muffin tray with paper cases – I use medium sized paper cases, and put about a tablespoon of the mixture into each case
  • Pop the muffin tray into the oven and bake for about 20 minutes until the batter has slightly risen and are golden brown
  • Let the cakes cool on a wire rack

Delicious eaten while still slightly warm and gooey!

By Fleur & The Food Stork Team

Delivering Fresh Food Gifts to New Mums