Summer Muffins

I’m never quite sure what to do with redcurrants, so when I found I’d been tempted at our supermarket by their glossy and translucent, vitamin-packed redness, I put my thinking cap on. I also had some buttermilk left over from a blueberry cobbler…

Redcurrant Buttermilk Muffins

  • 280g plain flour, sieved
  • pinch of salt
  • 1 tsp bicarbonate of soda
  • 140g  sugar
  • 1 egg
  • 2 tsps vanilla extract
  • 240ml buttermilk
  • 90ml vegetable oil (I used sunflower)
  • 160g redcurrants
  • 2tsps vanilla sugar

Preheat oven to 190°C and prepare 12 muffin cases. Mix all dry ingredients together. In a separate bowl mix all wet ingredients together – except the berries. Stir the wet ingredients into the dry and then fold in the berries at the end. Fill muffin cases, and sprinkle the vanilla sugar over them before putting them in the oven. Bake for 20-25 minutes, until golden brown and firm to the touch.

These are quick to make, rise beautifully with the buttermilk and tart fruit, and are very (VERY) delicious! Now I know what to do with redcurrants!

What do YOU do with redcurrants?

25 thoughts on “Summer Muffins

    • They go so well with buttermilk. 😀 They are rather tart and aromatic. More common here than blackcurrants, which are usually quite a bit sweeter.

  1. Redcurrants – brilliant for making jam! Their acidic content helps to sort out the most recalcitrant of fruit. They are a constant feature at markets here, the whole summer through – always a punnet or two along with the other fruits.
    The recipe looks lovely. I love the taste of tart against the sweet.

    • I made jelly last year and it turned out well. I’ve never tried mixing them with other fruits though…
      This recipe has plenty of sugar in it, but the tart redcurrant still shines through!

      • see and then I have to figure out the POINTS value from Weight Watchers lol I bet you gobbled them up they looked AWESOME lol

  2. My only red currant bush is tiny, so I never have many…this year, my granddaughter ate them ALL, straight from the garden!
    A good friend who has a bakery makes a fairy cake with red currants, and a sweet lemon glaze.

    • A lemon glaze sounds perfect! I’m amazed your granddaughter ate them off the bush as they are not usually very sweet – so good for her with all those vitamins! 😀

  3. The muffins look good. I thought at first that you had used cranberries.
    I don’t recall ever seeing red currants in the store. Zante currents do come dried in a box from Sun Maid, but to me they just taste like tiny raisins.

    • Hi Sandy. Fresh redcurrants (Ribes rubrum) are similar to blackcurrants (Ribes nigrum), which are quite a bit sweeter. I’ve never heard of dried redcurrants, so these Zante ones must be like raisins.

  4. These look so good! We sell red currant plants at our nursery and they were sold out rather quickly this year. Good sales as well with blueberries, grapes, raspberries, and fruit trees. They are becoming more popular every year.

    • I should love some blueberries or raspberry canes, but I just don’t have a suitable spot for them at the moment! Blueberries are getting more popular here too.

  5. Your muffins look delicious. I´ve made two redcurrant cakes this year. One with a dough base, redcurrants and beaten egg whites mixed with sugar on top and the other one is a “redcurrant tarte”. Both very good!

  6. Summer and red currants – perfect! I tried to make some red currant cupcakes a few weeks ago but they weren’t great, I don’t think I added enough currants to really get the flavour to come through. So now I have your recipe to follow, thank you!

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