Chocolate and blackberry muffins

Name: Chocolate and blackberry muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 12
Cuisine: British recipes
Ingredients: 250g cooked beetroot (check they’re not in vinegar!); 3 large eggs; 150ml sunflower oil; 220g caster sugar; 170g plain flour; 70g cocoa powder; 2 tsp baking powder; 100g blackberries; Specialist kit; 12 large muffin cases

Pollyanna Coupland
Food producer, delicious.

Published: 9 Jul 25
Updated: 10 Jul 25

These easy chocolate and blackberry muffins are a great way to use up foraged blackberries. Beetroot adds a subtle flavour, plus provides moisture and excellent texture.

Why it’s so good: Chocolate, beetroot and blackberries are a match made in heaven; earthy, rich, fruity and indulgent flavours perfect for a muffin. These simple muffins are the perfect bake to make with kids during the summer holidays, especially after a morning foraging for fresh blackberries.
Easy swaps: Raspberries or blackcurrants (if you can get hold of them) are a great substitution.

Make the most of a hedgerow haul with more brilliant blackberry recipes.

Makes 12
Prep time 15 min. Cook time 30 min

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Ingredients

250g cooked beetroot (check they’re not in vinegar!)
3 large eggs
150ml sunflower oil
220g caster sugar
170g plain flour
70g cocoa powder
2 tsp baking powder
100g blackberries

Specialist kit

12 large muffin cases

Method

Arrange paper muffin cases in a 12-mould muffin tin and heat the oven to 180ºC/160ºC fan/gas 4. In a food processor, blend the cooked beetroot into a smooth pureé, then add the eggs and the oil. Whizz again, then add the sugar. Sift the flour, cocoa powder and baking powder into a bowl, then pour into the food processor and whizz again until all combined.
Halve 6 blackberries and set aside, then roughly chop the rest. Gently fold the chopped berries into the mixture using a tablespoon, then divide among the muffin cases and top each one with the reserved berry halves.
Bake for 25-30 minutes or until a skewer pushed into the centre comes out clean except for a few damp crumbs. Cool on a wire rack, then store in an airtight container – or enjoy them still warm.

Recipe from August 2025 Issue

Nutrition

Nutrition: per serving

Calories: 290kcals
Fat: 15g (2.7g saturated)
Protein: 5g
Carbohydrates: 31g (20g sugars)
Fibre: 3.1g
Salt: 0.2g

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