On Sunday we made the most of the sunny autumnal equinox weather. We strode out through field and forest, foraging for the last handfuls of blackberries to make these divine blackberry muffins.
Did you gasp when you saw that photo? I did! I wish I could sit down with you and share one of these warm from the oven.
I would love to see your face as you bit into the soft sponge to find oozing melted dark chocolate chunks and the deep, sweet flavour of autumn’s fruitfulness.
As my family taste tested them for me they made those sounds you make when something is so amazingly delicious that you have no words, you just want to keep eating and explore all the flavours; to try another bite and see if it keeps on giving. Smiles spread across their faces. I had made the perfect cake – the best double chocolate and blackberry muffins in the history of autumnal cakes. They are a triumph!
Blackberry Muffins, Tips and Tricks
These blackberry muffins aren’t just muffins with blackberries in them, these are double chocolate blackberry muffins. They are, basically, my dream muffin.
They are very easy to make, even easier if you follow these basic tips for a light and fluffy muffin.
- It is really important not to overbeat a muffin mixture. Fold the ingredients together lightly, gently and with as few strokes as possible or you’ll end up with a claggy cake and no one wants that!
- Use firm but ripe blackberries. They will hold up better to the baking than squishy, overripe berries.
- If you allow the muffins to cool in their cases they will come out more easily. Hot muffins or warm are delicious but can be crumbly and stick to the cases. This doesn’t stop me pouncing on them but it is worth mentioning!
More Muffins
If you are a muffin fan, you might fancy these too:
- Ginger Muffins with Lemon Buttercream
- Chocolate Orange Muffins
- Marmalade Muffins
- Rhubarb Crumble Muffins
- Apple and Pecan Muffins
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Double Chocolate Blackberry Muffins
Ingredients
- 285 g raising flour
- 55 g cocoa powder
- 225 g soft dark brown sugar ,
- 85 g melted butter
- 175 ml milk
- 80 ml greek yoghurt
- 125 g dark chocolate chunks
- 1 tsp vanilla extract
- 1 egg
- 85 g blackberries
To decorate
- Extra greek yoghurt and a handful of blackberries
Instructions
- Preheat the oven to 180C/350F
- Line 2 muffin tins with paper cases (I used one 12 hole pan and one 6 hole pan)
- Sift the flour and cocoa together into a large bowl
- Stir in the sugar
- Make a well in the centre
- Whisk together the milk, egg, melted butter, yoghurt and vanilla extract
- Pour into the well and fold in gently with as few strokes as possible
- Stir in the chocolate chunks and the blackberries
- Spoon the muffin mix evenly between the paper cases
- Bake in the preheated oven for 20 - 25 mins until risen and a skewer inserted into a muffin comes out clean.
- Serve warm as they are or cold with a blob of greek yoghurt and a blackberry on top
Oh I have been wanting these since you shared them on Instagram. They look EPIC.
Thank you! They taste pretty epic too!
These are lovely. The difference that yoghurt makes to muffins is really remarkable isn’t it?
It really is Helen, so moist and light!
I did gasp! What beautiful looking muffins, love that colour and I love blackberries, of course.
Hoorah! Sometimes I make something and take the photos and just think ‘whoah…did I do that?’, this was one of them so I’m glad they made you gasp too!
I most certainly did gasp. They look spectacular. The thought of eating one warm from the oven has made me very very hungry. I didn’t do terribly well with my blackberry foraging this year, but there’s always next year! Envious of your puffball finds. Thanks for sharing with We Should Cocoa.
Yum! These are some amazing flavours, don’t know why I’ve never thought of these before.
Tried this today and I just want to thank you! It was delish!
That’s lovely to hear, thank you for stopping by to tell me 🙂
This looks incredible! Yum!
I made these with Dove’s farm Freee gluten free white self-raising flour for a friend who’s gluten intolerant. OMG, they are delicious! Very chocolatey and rich, with the refreshing juiciness of the fruit. They freeze perfectly too. Thank you so much for sharing.
I’m so pleased, thank you! I’m delighted they work with gluten free flour too, I’ll pass that on to a couple of my long time readers who will be over the moon!