One of favourite things to do in early autumn is to go blackberry picking with the kids and apart from making them into a blackberry and apple crumble I am never quite sure what to make with them. However, our 9-year-old had an idea and decided to make her own recipe that she’s agreed we can share with you as they taste amazing. So here you go a delicious and tasty Blackberry Sponge Cake Muffins with a crumble top.

homemade from scratch blackberry crumble muffins to cook with kids in a muffin tin

Blackberry Picking

Every year we take a walk down the country lanes near our house and fill up boxes of blackberries from the hedgerow. It’s something I’ve done since I was child and it’s one of those memories that I wanted to make sure I passed on to my kids.

toddler picking blackberries in early autumn

We’ve been doing it ever since they were toddler (we even wrote a guide on how to pick blackberries with toddlers and preschoolers when they were little) and they still love it now that they are big kids too. Yes the 2 pictures are the same girl just a few years apart.

tween picking blackberries in early autumn

This recipe calls for 175g of blackberries, as this year has been very dry the blackberries were smaller than normal so we needed a few more but it was about 3/4s of our box (an old lunchbox of the kids).

Blackberry Muffins with Crumble Top

Although neither a cupcake nor muffin we couldn’t figure what else to call them, but they are so easy to make and really forgiving for kids to cook.

child holding a tray of blackberry muffins straight from the oven

There’s no creaming of the sugar and fats together for the sponge and we had all of the ingredients to make the 12 cakes in our kitchen.

My daughter (9 years old) independently made them after checking the recipe out with me and whilst I was the photographer and supervisor she baked her heart out.

adding crumble topping to the muffins

With younger kids, you may need to supervise but half the fun of recipes for cooking with kids is that you can make them together.

blackberry sponge muffins with a crumble top

Blackberry Sponge and Crumble Muffins Recipe

A really easy recipe for blackberry muffins with a crumble top these are so simple you can even cook them with kids.
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Course: Cake
Cuisine: British
Keyword: Autumn Recipes, Blackberry Recipes, Cooking with Kids, Cupcakes, Muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 muffins
Calories: 198kcal
Author: Cerys Parker

Equipment

  • 12 Hole Muffin Tin
  • Scales
  • 2 Mixing Bowls
  • spoon
  • 12 muffin cases

Ingredients

Crumble Topping

Blackberry Sponge Muffin

  • 115 g self-raising flour
  • 1/2 tsp baking powder
  • 115 g sugar
  • 115 g soft margarine unsalted butter will also work for a richer flavour but at room temperature for easier mixing
  • 2 large eggs
  • 175 g fresh blackberries

Instructions

  • Preheat your oven to 190C and place 12 muffin cases in the muffin tin.
    muffin tin ready

Crumble Topping

  • Mix the flour and sugar together in a bowl.
    mixing ingredients together to make a simple sponge cake
  • Cube the unsalted butter whilst chilled and add to the flour and sugar.
    cubed chilled butter ready to make crumble topping in a pink bowl
  • Rub the butter with the flour and sugar using your fingers until you have a crumb consistency. Then set aside till later.
    rub the mixture together in the bowl

Blackberry Sponge Muffins

  • Add the flour and baking powder to a bowl. Then add in the margarine, sugar and eggs. Beat until it is mixed (an electric mixer will make it quicker but not essential).
    mixing ingredients together to make a simple sponge cake
  • Fill each of the muffin cases around half full with the sponge mixture.
    filling muffin cases
  • To the top of each sponge mix add a handfull of berries. Then push slightly into the mix.
    adding blackberries to muffin mix
  • Sprinkle the crumble topping onto each muffin.
    adding crumble topping to the muffins
  • Put the muffin tin into the oven and cook for between 25 and 30 minutes until the crumble is golden brown on top.
    putting muffins in the oven cooking with kids
Tried this recipe?Mention @rainydaymum or tag #rainydaymum!

Nutrition

Serving: 12g | Calories: 198kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 125mg | Potassium: 62mg | Fiber: 1g | Sugar: 5g | Vitamin A: 534IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg

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Author
Cerys Parker

Cerys is a marine biologist, environmental educator, high school teacher and mum. Realising that life doesn't have to be put on hold and you don't just have to survive whilst the kids are young she shares ideas to inspire you to LIVE with the kids, with activities to do together, recipes to cook and enjoy and family travel to make memories to last a lifetime.

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