Gooseberry Muffins

Gooseberries are a seriously underrated fruit. Tart yet sweet, juicy and moreish – they’re a wonderful summer berry that can be used in a wide variety of recipes.

If you’re lucky enough to come across some of these delightful fruit on a walk, grab a handful and make these gooseberry muffins when you get home.

Gooseberries can be picked when green or purple. Green gooseberries will be tarter in flavour; purple ones are sweeter.

For more tips and tricks about finding and using gooseberries, check out my gooseberry foraging guide.

The Ingredients

• Gooseberries – ripe (purple) gooseberries are best in these muffins, but you can use green ones (though the muffins will be sharper). You could switch for blueberries if you have no gooseberries.
• Self-raising flour – or use 350g plain or all purpose flour and two teaspoons of baking powder.
• Sugar – I use half caster sugar and half light brown sugar. This way, you get the intense sweetness from the caster sugar (necessary with the gooseberries) and the caramel flavour from the light brown sugar.
• Butter – salted butter is best because it brings out all of the flavours, but you can use unsalted.
• Milk – use semi-skimmed or whole milk.
• Eggs – medium or large are fine.

Gooseberry Muffins

5 from 1 vote

These tart yet sweet gooseberry muffins are fluffy, delicious and perfect for breakfast or as a snack.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 Muffins

Course: Snack

Cuisine: British

Ingredients Method Notes

Ingredients

  

• 175 grams gooseberries
• 350 grams self raising flour
• 100 grams light brown sugar
• 100 grams caster sugar
• 140 grams butter melted and cooled
• 200 ml milk
• 2 eggs

Method

 

1. Preheat the oven to 180 degrees Celsius. Line a muffin tray with muffin cases.
2. Tip the flour, caster sugar and light brown sugar into a large bowl. Stir.
3. Tip the butter, milk and eggs into a jug. Stir until combined, then tip into the bowl with the flour.
4. Mix well until there are no pockets of flour, then add the gooseberries and give it a final stir until the gooseberries are evenly distributed.
5. Spoon the mixture into the muffin cases. Transfer to the oven and bake for 25 minutes, or until a skewer inserted into the muffins comes out clean.
6. Allow to cool before eating.

Notes

• These muffins can be frozen. Allow to cool completely, then transfer to the freezer for up to 3 months. Defrost thoroughly before eating.