Elderberry Muffins

Ingredients

For the Muffins

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 2 large eggs
• 1/2 cup melted butter or neutral oil
• 3/4 cup milk or buttermilk
• 1 teaspoon vanilla extract
• 1 cup cooked elderberries, drained well
• Optional: 1 teaspoon lemon zest

Optional Crumble Topping

• 1/4 cup flour
• 2 tablespoons brown sugar
• 2 tablespoons cold butter
• 1/4 teaspoon cinnamon

Instructions

1. Preheat oven to 375°F. Line a muffin tin with paper liners or lightly grease the pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk eggs, melted butter or oil, milk, and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
5. Fold in the cooked elderberries and lemon zest, if using. Try not to overmix the batter.
6. Divide the batter evenly between 12 muffin cups.
7. For crumble topping, rub flour, brown sugar, butter, and cinnamon together until crumbly, then sprinkle over the muffins.
8. Bake for 20–24 minutes, or until the tops are golden and a toothpick inserted into the centre comes out clean.
9. Let muffins cool in the pan for 5 minutes, then transfer to a rack.

Using Frozen Elderberries

Frozen elderberries work very well in muffins. Simmer them gently until fully cooked, then drain off extra liquid before adding them to the batter. Too much liquid can make the muffins heavy or soggy.

For a stronger elderberry flavour, you can reduce the drained elderberry juice into a light syrup and drizzle a small amount over the muffins after baking.

Serving Ideas

• Serve warm with butter.
• Add a light lemon glaze for a bakery-style muffin.
• Pair with tea, coffee, or elderflower lemonade.
• Freeze extras for quick breakfasts or snacks.