Blackcurrant Muffins
Submitted by jgmead
Light, tender muffins studded with tart blackcurrants and a touch of wheat germ for nutty depth. Mixed by hand, baked in 20 minutes, and brilliant with a cup of tea or a morning coffee.
YIELD
12 muffinsPREP
10 minCOOK
20 minREADY
30 minBlackcurrants are one of those brilliant little berries that pop with a tart, almost wine-like intensity you won’t get from blueberries or raspberries.
These muffins let that flavour shine in a simple batter of flour, wheat germ, brown sugar, and corn oil that comes together in one bowl without fuss.
They bake up tall, golden, and springy in about 20 minutes, with the blackcurrants bursting into jammy pockets throughout.
Brilliant warm from the oven or cooled and tucked into a lunchbox.
Kitchen Tips
- Stir the batter until just moistened. A few lumps are fine. Overmixing makes muffins tough and dense.
- Fill the paper cases almost to the top for proper domed muffins that rise above the tin.
- Fresh or frozen blackcurrants both work. If using frozen, fold them in straight from the freezer so they don’t bleed into the batter.
Variations
- Swap the blackcurrants for fresh blueberries or redcurrants when they’re in season.
- Add the zest of one lemon to the batter for a bright citrus note that pairs beautifully with the tart berries.
- Sprinkle a pinch of demerara sugar over each muffin before baking for a crunchy, sparkly top.
Ingredients
Directions
Set oven to 220C/425F/Gas Mark 7.
Line 12 deep bun or muffin tins with paper cake cases.
Mix flour, wheatgerm, baking powder and salt together in a bowl.
Stir in sugar.
Gradually add milk, stirring constantly until all ingredients are moistened.
Beat in oil and egg until you have a smooth batter.
Stir in the blackcurrants.
Spoon the mixture into paper cases, filling almost to the top.
Bake for 18 to 20 minutes, until muffins are well risen, golden brown and springy to the touch.
Leave to cool for a few minutes then lift out of tin.
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