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Blackberry & apple crumble muffins


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Rate this recipe 3/5 (23 Votes)


  • 300g plain flour
  • plus extra for dusting
  • 1 tbsp baking powder
  • pinch of salt
  • 190g caster sugar
  • 210ml milk
  • 1 egg
  • 100g melted butter
  • finely grated zest of a lemon
  • 250g (1 large) Bramley apple
  • 150g blackberries
  • Crumple topping
  • 15g butter
  • 25g plain flour
  • 15g demerara sugar
  • 25g coarsely chopped pecans or walnuts (optional)


servings 12
Level of difficulty Average
Preparation time 30mins
Cooking time 25mins
Cost Average budget


Step 1

Preheat the oven to 200ºC/fan180ºC/gas 6 and line a 12-hole muffin tray with paper muffin cases. Then, make the crumble topping. Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and work the mixture with your fingers until it forms nuggets.

Step 2

For the muffins, sift the flour, baking powder and salt into a mixing bowl and stir in the sugar. In another smaller bowl, beat the milk with the egg, melted butter and lemon zest.

Step 3

Peel, quarter and core the apple, and cut into blackberry-size pieces. Stir the wet mixture into the flour and sugar mixture until combined. (It’s fine if it’s still a bit lumpy.) Stir in the apple and blackberries.

Step 4

Spoon the mixture evenly into the paper cases and sprinkle over the crumble topping. Bake for 20-25 minutes until risen and golden. Cool for 5 minutes, then serve warm.

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