Blackberry and Oat Muffins.

Blackberry and Oat muffins using Spelt flour.

You should get 14 good sized muffins out of this mixture. If you use an ice-cream scoop, to fill the muffin cases, you’ll get them all evenly sized. You can use different fruits, and if the berries you find or buy are a little too large, just slice them to a more manageable size to mix into the batter.




  1. Preheat the oven to 180deg Fan (I use a steam bake oven)
    Place 14/15 muffin cases into a couple of muffin tins. Doing this will help support the muffins as they bake and will avoid the mixture spreading out.
  2. In a large bowl, mix all the dry ingredients together until well combined. (Flour, baking powder, sugar and oats)
  3. In a large jug, mix all the wet ingredients together until well combined. (melted butter, milk, yogurt, egg and Vanilla extract)
  4. Pour the wet ingredients into the bowl of dry ingredients and mix until well combined.
  5. Add the berries to the cake batter and gently mix until the berries are well incorporated into the batter. Using an ice cream scoop. Evenly fill the muffin cases.
  6. Bake in the oven for 20 mins or until baked. Testing the centre of each muffin with a skewer until it comes out clean.
  7. Sprinkle each muffin with demerara sugar while still warm. If you wish, you can pop them back into the oven for a moment, to allow the sugar to melt a little.


Will keep in an airtight container only for a few days as they contain fresh fruit. They will keep longer if kept in the fridge.