Easy Jostaberry Muffins
This recipe that’s bound to become a favourite in your household – Jostaberry Muffins! These scrumptious treats are a perfect blend of sweet and tart, thanks to the unique flavour of jostaberries. If you haven’t come across jostaberries before, they’re a wonderful mix of blackcurrant and North American black gooseberry, and they add a fabulous twist to traditional muffins.
Every year, we head to our local fruit farm here in the UK to pick these little gems, and our freezer is always stocked with them. So, grab a cuppa, and let’s dive into this delicious recipe that brings a taste of British summer to your kitchen all year round!
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Ingredients
- 500 g Plain Flour
- 4 tsp Baking Powder
- 300 g Caster Sugar
- 350 ml Milk
- 2 tsp Vanilla Extract
- 4 lrg Eggs
- 300 ml Rapeseed Oil
- 180 g Jostaberries (fresh or frozen)
How to make muffins with Jostaberries
Line the muffin tins with your paper cases and pre-heat the oven at 160°C Fan (180°c Gas 4). Add the jostaberries to a small bowl with some of the flour and mix until coated. Set aside.
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Put all the ingredients except the jostaberries into a bowl or mixer and whisk until fully combined and smooth. The mixture will be runny but this is how it should be. Stir in the jostaberries.
Divide the mixture among the paper cases and bake for 25-30 minutes until golden brown. Cool on a wire rack.
Alternatives to Jostaberries
Don’t worry if you can’t find jostaberries – there are plenty of delicious alternatives you can use. Blackcurrants, redcurrants, gooseberries, or even blueberries will work beautifully in this recipe. Each of these berries brings its own special flavour, ensuring your muffins are always a hit. And it like a fruity dessert try my baked apples recipe Eve’s Pudding, it’s so good!
Other Muffin Recipes
Blueberry and Cranberry Muffins
Rhubarb and Creme Fraiche Muffins
Salted Caramel Chocolate Muffins
Easy Jostaberry Muffins
Equipment
Ingredients
- 500 g Plain Flour
- 4 tsp Baking Powder
- 300 g Caster Sugar
- 350 ml Milk
- 2 tsp Vanilla Extract
- 4 lrg Eggs
- 300 ml Rapeseed Oil
- 180 g Jostaberries
Instructions
- Line the muffin tin with your paper cases and pre-heat the oven at 160°C Fan (180°c Gas 4). Add the jostaberries to a small bowl with some of the flour and mix until coated. Set aside.
- Put all the ingredients except the jostaberries into a bowl or mixer and whisk until fully combined and smooth. The mixture will be runny. Stir in the jostaberries.
- Divide the mixture among the paper cases and bake for 25-30 minutes until golden brown. Cool on a wire rack.