All products were chosen independently by our editorial team. This review contains affiliate links and we may receive a commission for purchases made. Please read our affiliates FAQ page to find out more and read about how we write BBC Discover Wildlife reviews.

How to make bilberry muffins

Bilberries can have a sour taste, and although they can be eaten on their own, they're usually more enjoyable when they've been cooked. Here, Chris Naylor shares his recipe for making bilberry muffins.

This competition is now closed

By Chris Naylor

Published: July 7, 2020 at 9:00 am

Bilberries — also known as European blueberries or huckleberries — are little blue-black berries that grow on small, wiry shrubs above the ground.

You’d be forgiven for confusing it with a blueberry, but the two fruits are different. Whereas blueberries are light green inside, bilberries have a deep blue-purple-coloured flesh, and are much juicier.

Bilberry. © Arterra/Universal Images Group/Getty

If you want to forage for bilberries, they can be found in later summer and early autumn. However, they don’t grow in great quantities, so they can be hard to find.

If you’re lucky enough to spot some, you might find it takes time to pick the berries by hand, but their deliciously tart taste and health properties make them well worth it.

More recipes by Chris Naylor:

How to make wild garlic pesto
How to make dandelion syrup (pictured)
How to make water mint tea

Dandelion syrup. © Ulyana Khorunsha/Shutterstock

Ingredients

Butter 100 g
White caster sugar 150 g
Eggs 2
Zest of 1 lemon
Vanilla essence 1 tsp
Milk 100 ml
Plain flour 280 g
Baking powder 2 tsp
Pinch of salt
Bilberries 100 g, washed

Method

Step 1

Preheat the oven to 160˚C/320˚F/gas mark 3 and line a muffin tin with paper cases.
Step 2

Put the butter and sugar in a large bowl and beat until the mixture is light and fluffy. Then add the egg, lemon zest and vanilla essence, and beat again until combined.
Step 3

Add the milk to the mixture and beat until it is fully incorporated.
Step 4

In a separate bowl, sieve the flour, baking powder and salt, and stir together. Then add it into the wet ingredients and fold it in with a metal spoon until combined. Then stir in the bilberries.
Step 5

Divide the mixture between the muffin cases and bake for 25-35 minutes, or until the tops are golden and a skewer comes out clean.
Step 6

Remove the tin and allow the muffins to cool on a rack. Keep in an airtight container for up to a week.

Muffins. © Peter Dazeley/Getty

Chris Naylor loves fresh air and adventure, and believes any day that doesn’t involve the great outdoors is a missed opportunity. He is passionate about inspiring others to get out into nature and to be curious about the world around them.