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Apple and Blackberry Buttermilk Muffins

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Apple and Blackberry Buttermilk Muffins are filled with juicy blackberries and chunky pieces of fresh apple. Using Organic stoneground wholemeal spelt and unbleached flour, they are ideal for breakfast or a mid day snack.

Muffins

I’ve updated this recipe quite a bit since it was first published in Sept 2015. The main changes are the flour used.

  • Organic Stoneground Wholemeal Spelt Flour
  • Organic Stoneground Unbleached white flour

Some of my favourite flour producers are Gilchester Organics and Worsbrough Mill Organic Flours 

I’m considering the quality of ingredients in my baking. Both in the taste and texture. There’s also the impact the processing of these ingredients has on our environment. The carbon footprint and of course supporting our British producers and suppliers. Yes, the ingredients may cost a little more, but IMHO, you’re getting a far better taste and the satisfaction of supporting British producers.

When it comes to eating cakes and bakes, we want to feel satisfied that our craving for something sweet and home made, is worth the calories. Or what’s the point of treating ourselves if what we make is tasteless and unsatisfying.

Heritage Recipes

I’m going to build up a library of Heritage recipes using alternative flours such as wholemeal and whole grain. In the hope, I can persuade you to at least give these flours a try in your baking.

How to make Apple and Blackberry Buttermilk Muffins

Learning how to make muffins couldn’t be easier. Once you have the oven lit, place 10 large muffin cases onto a baking tray. In a large jug, mix together the melted butter, egg, buttermilk and vanilla extract. Leave to one side for now.

In a large separate bowl, mix together the flours, baking powder, mixed spice, bicarbonate of soda and sugar. Peel and core the apple, then chop into approx 1 cm chunks.
Add the chopped Apple and Blackberries to the flour mix. If the blackberries are a little large, chop them in half. Give it a good mix ensuring all the fruit is thoroughly coated with flour.
Pour the melted butter mixture into the flour and fruit mixture. Mix until well combined. Note that the juice from the blackberries will blend into the cake batter making it change colour.
Using a large spoon or ice-cream scoop, place equal amounts of batter into the Muffin cases to about ¾ full. Bake in the oven for 20 mins, our until baked, testing the centre of the Muffins with a skewer until it comes out clean. Take the muffins out of the oven and sprinkle with demerara sugar if you wish.
They taste delicious while still slightly warm.
These Apple and Blackberry Buttermilk Muffins will keep in an air tight container for a couple of days and often taste better the next day. As these muffins contain fresh fruits, care needs to be taken when keeping them longer.

A note on alternative Flours to Spelt and Unbleached.

You can replace the wholemeal Spelt and Unbleached white flour with plain white flour. However, the taste and texture of the muffins will not be the same. Nor will they as wholesome. I urge you to give these flours a try.

Notes

  • As you mix the cake batter with the blackberries, the juice will change the colour of the cake mix. Don’t be put off by this.
  • As soon as the liquid hits the baking powder in the dry mix, it starts to work and produce the lovely air bubbles that make cakes rise, so it’s important that you get the muffins in the oven to bake as quickly as possible, or you could have dense heavy muffins.
  • To help prevent the chopped Apple going brown, you can also place it in a bowl of cold water while you get the rest of the ingredients ready. But do ensure you pat the apple pieces dry as the excess liquid will greatly alter the batter consistency and may affect the baking times.

Other muffin recipes that you might like to make.

Pumpkin Muffins
These Pumpkin Muffins are made with freshly roasted Pumpkin Puree. Flavoured with Speculaas spice mix with a little ice water drizzle topping. They are perfect for breakfast or a snack.
Check out this recipe
Pumpkin Muffin with fresh roasted Pumpkin
Blackberry and Oat Muffins.
Oat muffins that use the best of the season's juicy blackberries. With the nutty taste of wholemeal spelt flour, they make a great breakfast, lunch or mid day snack.
Check out this recipe
Blackberry and Oat muffins using Spelt flour.

I’d love to know what you think about using stoneground and wholemeal flours. Please let me know in a comment below.

Muffin and blackberries

Apple and Blackberry Muffins

Apple and Blackberry Buttermilk Muffins are filled with juicy blackberries and chunky pieces of fresh apple. Using Organic stoneground wholemeal spelt and unbleached flour, they are ideal for breakfast or a mid day snack.
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Course: Snack
Cuisine: American, British
Keyword: apple blackberry, muffins, wholemeal flour
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 10
Calories: 267kcal
Author: Lynn Hill

Ingredients

  • 115 g Butter melted
  • 1 Egg medium sized
  • 2 tsp Vanilla Extract
  • 120 ml Buttermilk
  • 155 g Wholemeal Spelt flour Gilchester or Worsbrough Mill stoneground flour
  • 100 g Unbleached white Flour Worsbrough Mill stoneground flour
  • 1 tablespoon Baking Powder
  • ½ teaspoon bicarbonate of soda
  • 110 g soft light brown sugar
  • ½ teaspoon ground mixed spice or speculaas
  • 150 g Fresh Blackberries If they are too large chop them in half
  • 2 Dessert Apple
  • 1 tablespoon demerara sugar optional

Instructions

  • Preheat the oven to 170 deg Fan assisted.
  • Depending on the size of the cases, place 10 large muffin cakes onto a baking tray.
  • Mix together the melted butter, egg, buttermilk and vanilla extract into a suitable jug. Leave to one side for now.
  • In a separate bowl, mix together the flours, baking powder, mixed spice, bicarbonate of soda and sugar.
  • Peel and core the apple, then chop into approx 1 cm chunks.
  • Add the chopped Apple and Blackberries to the flour mix. Give it a good mix ensuring all the fruit is coated with the flour mixture.
  • Pour the liquid mix into the flour and fruit mixture. Mix until well combined.
  • Using a large spoon or ice-cream scoop, place equal amounts of batter into the Muffin cases to about ¾ full.
  • Bake in the oven for 20 mins, our until baked, testing the centre of the Muffins with a skewer until it comes out clean. Take out of the oven and sprinkle with demerara sugar.
  • They will keep in an airtight container for a couple of days and often taste better the next day. As these contain fresh fruits, care needs to be taken when keeping them longer.

Notes

  • As you mix the cake batter with the blackberries, the juice will change the colour of the cake mix. Don’t be put off by this.
  • As soon as the liquid hits the baking powder in the dry mix, it starts to work and produce the lovely air bubbles that makes cakes rise, so it’s important that you get the muffins in the oven to bake as quickly as possible, or you could have dense heavy muffins.
  • To help prevent the chopped Apple going brown, you can also place it in a bowl of cold water while you get the rest of the ingredients ready. But do ensure you pat the apple dry as the excess liquid will alter the batter consistency greatly and may affect the baking times.

Nutrition

Calories: 267kcal | Carbohydrates: 38g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 161mg | Potassium: 232mg | Fiber: 5g | Sugar: 17g | Vitamin A: 383IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 1mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

Updated notes: This post was originally published on September 2015, but was republished with an updated recipe, new images, step by step instructions and tips on October 2019.

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