If you’re looking for an easy homemade bread recipe, this whole wheat no-knead bread is one you’ll want to save. A while ago, I shared a classic no-knead bread made with all-purpose flour, but I was curious to see how the recipe would work with whole wheat flour.

The result is a hearty loaf with a delicious flavor and a wonderfully crisp crust. Best of all, there’s no kneading required.

What is Whole Wheat No-Knead Bread?​

No-knead bread became popular because it removes one of the most intimidating parts of bread baking: kneading. Instead of developing gluten through kneading, the dough develops structure during a long rise. This creates a rustic loaf with a chewy crumb and crisp crust.

This whole wheat version uses only whole wheat flour, giving the bread a slightly denser texture and a rich, nutty flavor. It’s perfect for sandwiches, toast, or simply serving with a little butter.

These Are the Ingredients You’ll Need

As mentioned you only need four ingredients to make this delicious bread.

• whole wheat flour  – the foundation of the bread. Using whole wheat flour gives the loaf a hearty texture and rich flavor.
• salt – essential for flavor and for strengthening the dough structure.
• instant dry yeast – a small amount is all you need because of the long fermentation time.
• water – use room-temperature water so the yeast can work properly.

Making Whole Wheat No-Knead Bread

The secret to this recipe is patience. While the hands-on time is minimal, the dough needs a long rise of about 12 hours. During this time, the yeast slowly develops flavor and structure.

Baking the loaf inside a hot Dutch oven creates steam, which helps develop that beautiful bakery-style crust. The result is a rustic loaf that’s crisp on the outside and soft on the inside.

More Bread Recipes to Try

Homemade bread is incredibly rewarding to bake, and once you’ve made this whole wheat no-knead bread, you’ll probably want to try more. Here are a few delicious ideas:

• Greek Yogurt bread recipe (no knead)
• Braided bread
• Lemon Poppy Seed Zucchini bread
• Cheese and garlic pull-apart bread
• Classic no-knead bread

Storing Whole Wheat No-Knead Bread

Homemade bread is best enjoyed fresh, but it stores surprisingly well.

How Long Does Whole Wheat No-Knead Bread Last?

Store the bread in a bread bag or airtight container at room temperature for 3 to 4 days. Keep in mind that the crust will soften slightly after storage.

Can I Freeze Whole Wheat No-Knead Bread?

Yes. Allow the loaf to cool completely before freezing. Wrap it well and store in an airtight freezer bag for up to 3 months.

Recipe Ingredients

Sugar, flour, butter, eggs, and cocoa are the usual suspects for fudgy brownies, but this Ferrero Rocher version packs unforgettable extras you simply can’t skip! Make sure to check out the recipe card below for full details:

• sugars – I’ve used a combination of fine granulated sugar and dark brown caster sugar in the brownie batter which contributes to the chewy, fudgy center and crisp outer edges
• dark chocolate – provides rich chocolate flavor to the brownies in addition to the cocoa and chocolate chips
• syrup – adds to the dense, moist texture, and rich flavor
• eggs – bring to room temperature before beating
• vanilla extract – adds depth of flavor to these Ferrero Rocher brownies
• flour – all purpose flour is a sturdy flour for brownie batter
• cocoa – Dutch processed cocoa is rich with smooth flavor, although you can use regular cocoa too
• baking powder – for just the right amount of rise
• mix-ins – chopped hazelnuts and milk chocolate chips are folded into the batter just before pouring the batter into the baking pan. Hazelnuts are what are used in Ferrero Rocher chocolates which makes them an ideal choice for these brownies, but you could use other varieties of nuts if you prefer
• chocolate topping – combine softened cream cheese with Nutella to spread over the baked and cooled brownies.
• decoration – for a classic ‘Ferrero Rocher’ finish, sprinkle finely chopped hazelnuts and Ferrero Rocher pieces over the Nutella topping while still slightly tacky so that it sticks.

BAKING TIP: Make sure that the brownies have cooled completely before adding the chocolate Nutella topping, or it will make the topping runny.

Storing Ferrero Rocher Brownies

Without the topping, store the brownies covered in a dark, cool place for about 3-5 days. Alternatively, leftover Ferrero Rocher brownies with the cream cheese Nutella topping can be stored in an airtight container in the fridge for 2-3 days.

Can I freeze these brownies?

Absolutely! You can also freeze these brownies without the topping for up to 2 months. Thaw overnight in the fridge and decorate with freshly made topping, chopped hazelnuts, and Ferrero Rocher pieces just before serving.

More Decadent Dessert Bars

These Ferrero Rocher brownies are perfect as hand-held dessert bars. Keep them simple, or serve with ice cream or whipped cream. If you’re looking for more inspiration, try some of my favorites:

• Cakey brownies
• Easter egg blondies
• Easy lemon bars recipe
• Easy raspberry cheesecake bars recipe

Want to make sugar-free granola? It’s actually very easy! In this recipe, I give you the option to mix in a mashed banana, but you can also leave it out if you want a completely sugar-free granola.

Making Sugar-Free Granola

I received quite a lot of requests for a true sugar-free granola. Most granolas that claim to be sugar free still have loads of honey or similar so I wanted to make something that was truly without any added sugars.

So I went into the kitchen to develop a sugar-free granola. The result is delicious!

Recipe Ingredients

For making this healthy granola recipe you will need the following ingredients. Make sure to double check the exact quantities in the recipe card below.

• oats – I like to use old-fashioned rolled oats instead of quick oats for this recipe. I find it gives the best crunch
• nuts – I picked a mixture of equal amounts of pecans and almonds, but you could easily pick other nuts such as hazelnuts, cashews or whatever else you like
• seeds – I used a mix of both sunflower seeds and pumpkin seeds. You can also add some chia seeds if you want. Great for extra fiber
• cinnamon – optional but I love a bit of extra cinnamon. Another option is to add gingerbread spices
• coconut oil – I went with melted coconut oil for this homemade granola as I find the coconut oil mimics the binding effect which would normally be done by the sugar or honey. Another oil can be used if you prefer
• raisins – the raisins are added after the roasting in the oven. Don’t add them right away as they will turn black in the oven
• salt – a tiny bit of salt will bring out the flavors of the other ingredients

Optional extra’s. If you want you can add a banana for a bit of sweetness. It will still be a low-sugar granola but it will also make the flavor a bit more like you would expect. Still a million miles less sweet than any store-bought granolas!

How To Make Sugar-Free Granola

Start by preheating the oven to 350˚F/180˚C (conventional oven). Prepare a large baking sheet with parchment paper.

Take a large bowl and add all the ingredients except the rasins to it. Stir it through and add the melted coconut oil. Mix it well.

If you want to use a pureed banana, now would be the time to add that as well.

Spread out in a thin layer on the baking sheet and bake for about 15 to 20 minutes. Stir the mixture through halfway.

Let the granola cool down completely before adding in the raisins.

Storing Sugar-Free Granola

Once the granola is completely cooled down (this is important as it will turn soft if you add it to a container too soon!) you can store it in an airtight container for up to two weeks.

Can you freeze sugar-free granola?

Yes, granola does freeze really well. Add it to freezer bags and store that way for 3 to 6 months.

Granola with Milk or Yogurt?

You can enjoy granola with any type of dairy product for breakfast – it all depends on what you like best. Personally, I think this sugar-free granola tastes best with a bowl of Greek yogurt or quark and some fresh strawberries.

But you can also sprinkle it over a smoothie bowl and add additional fresh fruit for an even more complete breakfast. Check the below granola recipes as well

• Homemade coffee granola recipe
• Homemade granola

This rhubarb cake is one of those cakes you’ll want to bake every weekend. It’s wonderfully moist and has a fresh, tangy flavor thanks to the rhubarb. I absolutely love it!

Making Rhubarb Cake

This simple rhubarb cake is perfect for home bakers of any skill level. The recipe combines my basic vanilla cake recipe with a delicious rhubarb compote.

The rhubarb compote makes the cake extra moist and adds a pleasant tang that perfectly balances the sweetness. It’s especially delicious served warm with a dollop of whipped cream.

 Ingredients You’ll Need

• butter – I use unsalted butter
• sugar – fine granulated sugar works best
• vanilla – both vanilla sugar and vanilla extract work well
• eggs – these provide structure and help bind the batter
• self-rising flour – this already contains a leavening agent, but you can substitute all-purpose flour and baking powder if needed
• rhubarb – the star ingredient of this cake. Most of it is cooked into a compote, but I also add a few pieces directly to the batter

BAKING TIP: I baked this rhubarb cake in a round springform pan, but a standard loaf pan works just as well.

Storing Rhubarb Cake

This cake stays wonderfully moist, even if you don’t eat it right away. Store it well wrapped at room temperature (not in the refrigerator) to prevent it from drying out.

How Long Does Rhubarb Cake Last?

Store the cake tightly wrapped at room temperature for up to 4 days.

Can I Freeze Rhubarb Cake?

Yes. Wrapped airtight, rhubarb cake can be frozen for up to 3 months. You can freeze the entire cake or slice it first and wrap the individual pieces separately.

More Rhubarb Recipes

Every year I try a few new rhubarb recipes. The season is short, so I always make the most of it when rhubarb is available. These rhubarb recipes are absolutely worth trying:

• Rhubarb Strawberry Compote
• Rhubarb compote
• Rhubarb Frangipane Galette
• Rhubarb Crumble

This Spanish tortilla with bacon is a hearty, flavor-packed twist on the classic, combining tender potatoes, savory bacon, and aromatic onion in a perfectly baked egg base. Ideal for any meal from breakfast to tapas night. Simple yet impressive.

What Is Spanish Tortilla?

A traditional Spanish omelette, known as tortilla española or tortilla de patatas, is a thick, hearty dish made by gently cooking beaten eggs, potatoes, and onion in olive oil. In contrast to a thin, folded French omelette, the Spanish version is traditionally round from cooking in a skillet and several inches tall, usually cut into wedges.

Today, I’m shaking things up and making Spanish oven-baked potato tortilla with bacon. It also guarantees that the bottom won’t go a darker color, like I often experience when made in a nonstick pan.

Recipe Ingredients

Whip up an authentic Spanish tortilla that’s endlessly adaptable with simple pantry staples. Make sure to check out the recipe card below for full details:

• red onion – cooked with the garlic for aromatic depth of flavor
• garlic – always use freshly minced garlic for best results
• bacon bits – you can also use diced bacon, if needed
• red bell pepper – for a pop of color, texture, and slight sweetness
• pre-cooked potato slices – cooking the sliced potato beforehand ensures tender potatoes throughout the Spanish omelette. Sliced sweet potato can be used instead, but it will not provide the same firm, creamy bite as regular potatoes
• 5 medium eggs – bring to room temperature
• fresh parsley – for herbaceous flavor
• salt and pepper – feel free to add other spices and seasoning to the egg mixture to suit your preferences, such as cayenne pepper for a slight kick of heat

How To Make Spanish Omelette

Start by sautéing the onion and garlic until in olive oil until softened, then add the bacon and pepper to cook briefly.

Next, add the potato slices and cook for 3-4 minutes. You want the potato to be cooked through enough so that you aren’t left with any raw bits in the omelette.

Transfer this mixture to a baking dish and spread evenly.

Whisk the eggs with parsley, salt, and pepper in a mixing bowl. Pour this over the potato mixture in the baking dish.

No it’s just a matter of baking the assembled tortilla for 30 minutes at 400°F/200°C (conventional oven), or until the egg mixture is fully set.

COOKING TIP: Slice your potatoes between 1/8 – 1/4 inch (0.3-0.6 cm) thickness. This allows the potatoes to become tender enough while still enjoying a slight bite. A mandoline slicer is an ideal kitchen tool for ensuring uniform slices, but you can also slice the potatoes by hand.

Storing Spanish Tortilla With Bacon

Once completely cool, you can store this Spanish tortilla in the refrigerator, covered, for up to 2 days.

Can I freeze this Spanish omelette?

Absolutely! Cover the entire baking dish or wrap individual slices in plastic wrap and transfer to an airtight container or bag to freeze for up to 1-2 months. Thaw in the fridge and reheat to serve later.

Reheating

Place leftovers in a baking dish, covered with foil, at 350°F/175°C for about 10-15 minutes, or until warmed through. Reheating in the microwave is another option, although it tenders to make the egg mixture rubbery if you aren’t careful.

More Simple Egg Bakes To Try

If you love this Spanish tortilla, you’ll likely also enjoy these other baked egg dishes. All easily customized with savory fillings like bacon, cheese, or vegetables.

• Easy gluten-free bacon and egg muffins
• Crescent Roll Egg Cups with Bacon
• How to make a classic quiche lorraine
• Fresh tomato tart recipe

These banana oatmeal pancakes come from one of my cookbooks and make the perfect breakfast. They’re wonderfully soft and fluffy, and with a drizzle of caramel sauce on top, they instantly turn into a special breakfast treat.

How to Make Banana Oatmeal Pancakes

These oatmeal pancakes are a variation on classic American pancakes. Instead of using only flour, the batter also contains oats and banana. This adds extra texture and a richer flavor.

The banana not only provides natural sweetness, but also helps keep the pancakes moist and tender.

You can take them to the next level with a drizzle of caramel sauce, but they’re absolutely delicious on their own as well.

Ingredients for Banana Pancakes

• flour – all-purpose flour works perfectly for this recipe
• oats – I prefer using quick oats for the best texture
• baking powder & baking soda – this combination creates wonderfully light and fluffy pancakes
• eggs – provide structure and help create a fluffy texture
• butter – adds richness and flavor
• milk – creates a smooth, pourable batter
• bananas – mixed into the batter and also used as a topping
• caramel sauce – just a small drizzle takes these pancakes to the next level, even better when you have homemade caramel sauce.

BAKING TIP: I like using a griddle or pancake pan so I can cook three pancakes at once.

Storing Banana Oatmeal Pancakes

I often make a large batch so I can enjoy them for several days. It takes very little extra effort to make more batter, and these pancakes store beautifully.

How Long Do Oatmeal Pancakes Last?

Wrapped well, they’ll keep in the refrigerator for 2-3 days.

Can You Freeze Oatmeal Pancakes?

Absolutely. Store them in an airtight container or freezer bag for up to 3 months. Place a piece of parchment paper between the pancakes to prevent them from sticking together.

Reheating Pancakes

For the best results, reheat refrigerated or frozen pancakes before serving.

You can warm them in the microwave, although they may become slightly softer. I prefer reheating them briefly in a skillet, which makes them taste almost freshly made.

More Pancake Recipes

Can you ever have too many pancake recipes? I don’t think so, which is why I keep creating new flavors. A few of my favorites include:

• Yogurt Pancakes
• American pancakes
• Lemon poppy seed pancakes
• Zucchini pancakes
• Dutch pancakes

The sweetness of summer strawberries combined with creamy yogurt gives you a delicious and fruity strawberry frozen yogurt. Perfect for those hot summer days when you want something easy, cooling and delicious!

Recipe Ingredients

​Making this delicious strawberry frozen yogurt requires only a few simple ingredients. For full instructions always check the recipe card below.

• strawberries – while you can also make this with frozen strawberries, the best flavor is with sweet summer strawberries
• yogurt – I picked low-fat yogurt but this would be even better with plain Greek yogurt (full-fat)
• crème fraîche – to balance the flavor and add more creaminess I added some crème fraîche
• sugar – you can add sugar to taste. Keep in mind that the flavor will change once frozen so always add just a little bit more sugar than you think it needs after tasting the yogurt mixture

How To Make Strawberry Frozen Yogurt

This must be one of the easiest recipes out there. You simply place all the strawberries, yogurt and the crème fraîche into the bowl of a blender or food processor and blend until you have a smooth mixture.

Add sugar to taste. I used about 4 tablespoons of sugar for this recipe, but it also depends on the sweetness of your strawberries. So adjust the added sugar as needed.

I made this recipe using an ice cream maker. If you have a machine as well, remove the frozen bowl from the freezer, place it in your machine and add the yogurt mixture. Churn this on a low setting for about 15 minutes.

Making strawberry frozen yogurt without machine

You can also make this easy frozen yogurt recipe without a machine. You simply follow the instructions for making the yogurt mixture, but instead of adding it to the machine you place it in a closed freezer-safe container.

Every 30 minutes take it out of the freezer and stir the mixture through with a spoon. This prevents the formation of ice crystals. The stirring should be repeated about 6 to 8 times.

If the ice cream is not firm enough after this you can just let it sit in the freezer for longer. It’s not necessary to keep stirring after the initial actions.

Storing Strawberry Frozen Yogurt

Once frozen you can store your homemade ice cream in the freezer for up to three months.

If it’s been frozen for a longer time, it helps to take it out of the freezer approximately 15 minutes before serving, so it is easier to scoop.

More Strawberry Recipes

If you love strawberries as much as I do, you’ll want to give the below recipes a try as well.

• Strawberry Cheesecake Popsicles
• Strawberry cheesecake cookies
• Strawberry jam

My go-to truffles have always been Oreo and Bastogne, but these chocolate chip cookie truffles are now a favorite too. They deliver a delicious cookie ‘dough’ that couldn’t be easier to make with crushed cookies, cream cheese, and melted chocolate. Make a batch and watch them disappear!

Recipe Ingredients

Follow my basic recipe for chocolate chip cookies or use packaged cookies for a totally effortless sweet treat. Either way, these chocolate chip cookie truffles only require three ingredients! Read the recipe card below for full details.

• chocolate chip cookies – use store-bought cookies or follow my easy chocolate chip cookies recipe. Any extra homemade chocolate chip cookies or cookie dough can be stored to be enjoyed later
• cream cheese – use a firm cream cheese, preferably full-fat for the best flavor
• milk chocolate – feel free to use white chocolate, dark chocolate or another melted chocolate, if you prefer. Colored candy melts are great when making these for a particular holiday theme, such as pink for Valentine’s day. Learn how to temper chocolate without a thermometer for added convenience

How To Make Chocolate Chip Cookie Truffles

First, blend the cookies in a food processor until finely ground. Add the cream cheese and knead it into the fine cookie crumbs. Keep mixing until you get a firm dough or crumb mixture that holds its shape and isn’t too sticky.

Roll into balls and coat

Roll the mixture into small balls and chill them for 30-60 minutes, or longer.

While the cookie balls harden in the fridge, melt two-thirds of the chocolate. Add in the remaining chocolate and stir until smooth.

When the chocolate is at the right temperature, remove the truffle balls from the fridge and dip one at a time into the melted chocolate.

BAKING TIP: Use a fork to submerge the truffle balls in the melted chocolate mixture so that any excess chocolate can easily drip off.

Place each chocolate-coated cookie truffle ball on a sheet of parchment paper as you go along. Make sure to immediately sprinkle each chocolate truffle with any leftover cookie crumbs (or chocolate sprinkles) while they are still wet.

Storing Chocolate Chip Cookie Truffles

These chocolate chip truffles should be stored in an airtight container in the fridge and will last for up to 1 week.

Can I freeze these chocolate chip cookie truffles?

Yes, you can freeze these truffles for up to 3 months in an airtight container. Chocolate bloom (white or gray streaks) may develop due to temperature changes, but it’s still safe to eat and doesn’t affect the delicious flavor of these truffles. I wouldn’t freeze these cookie truffles if you are trying to make them ahead for a special occasion.

More Creative Truffle-Like Treats

Homemade truffles are an easy way to satisfy those sweet tooth cravings without devouring an entire dessert! They’re also incredibly fun to make, which is why I keep adding to the list:

• Easy carrot cake truffles with white chocolate
• Valentine’s day heart Oreo truffles
• Lemon Cake Balls
• Red Velvet Cake Balls Recipe
• Cookie Dough Easter Eggs

No-knead bread is incredibly easy and just as tasty as traditional kneaded bread! While the recipe does ask for patience with the long rising time, apart from that, a few minutes of work is all you need.

Recipe Ingredients

Could this no-knead bread be any easier? I think not! With even fewer ingredients than my naan bread recipe and some planning ahead, you can enjoy the benefits of homemade crusty bread. Make sure to read the recipe card below for the full details:

• all purpose flour – bread flour is another option like I used in my no-knead whole wheat flour bread
• salt – enhances and balances flavors
• dry yeast – mix directly into the rest of the ingredients
• water – room temperature water or luke warm water is suitable for this homemade bread. 

How To Make No-Knead Bread

Prepare the dough

Mix all the ingredients in a bowl with a spatula until fully combined. Cover and let it rise for about 12 hours, until doubled in size. This rising time may go faster on warm days and slower on cold days, so expect anything between 8-18 hours.

Once the initial rise is done, generously flour your work surface and turn the dough out. Fold it over itself a few times using floured spatulas, then quickly shape into a ball. Place the dough on parchment paper, dust with flour, cover, and let it rise again for 2 hours.

Bake

Preheat the oven to 480°F/250°C (conventional oven) and place a cast iron pot (with lid) inside to heat.

Carefully remove the hot pot from the oven. Transfer the dough (on parchment paper) into the pot. Cover the pot with the lid, and bake for 25-30 minutes. Remove the lid and bake for another 10-15 minutes.

Remove the baked bread from the pot and let it cool completely on a wire rack before slicing to serve.

BAKING TIP: Keep a close eye on your bread, especially when baking without a lid. Mine browned very quickly at that point, and you obviously want to avoid dry, black bread.

Storing No-Knead Bread

This no-knead bread can be stored in an airtight bag or container at room temperature for 3-4 days. Keep in mind that the beautiful crust will start to lose its crispy texture while stored.

Can I freeze no-knead bread?

Absolutely! Once completely cool, wrap the entire loaf or individual slices tightly in plastic wrap and transfer to an airtight bag to store in the freezer for up to 3 months. Thaw overnight on the countertop.

Reheating

You can reheat the bread in the oven at 400°F/200°C (conventional oven) for 5-10 minutes after lightly dampening the crust with water, which can help to restore a crispy exterior.

More Mouth-Watering Breads

If this no-knead recipe has rekindled your bread-baking passion, you’re not alone. My own recipe collection keeps growing right alongside yours. For more inspiration, check out these delicious variations:

• No knead whole wheat bread
• Braided bread
• Garlic foccacia with olives
• Easy cheese and garlic pull apart bread
• Beer bread

Want to make an impressive and delicious dessert without spending hours in the kitchen? This easy Eton Mess recipe comes together in no time and is a classic British dessert that always impresses. It’s simple to make and a guaranteed crowd-pleaser for both kids and adults.

What Is Eton Mess?

Eton Mess is a traditional British dessert made with three simple components: strawberries, whipped cream, and meringue.

The ingredients are layered together in a glass, creating a deliberately messy appearance, hence the name “mess.” The dessert originated at England’s famous Eton College, where it was traditionally served during annual cricket matches.

What’s the Difference Between Eton Mess and Trifle?

While both desserts are British classics that combine fruit and cream, they’re quite different in structure and presentation. A trifle (like this blackberry trifle) is typically made with layers of cake, cream (often mascarpone-based), and fruit. It’s carefully layered in a large glass bowl and has a more polished appearance.

Eton Mess, on the other hand, is meant to look rustic and playful. It uses different ingredients and is usually served in individual dessert glasses rather than one large dish.

How to Make Eton Mess

Eton Mess is a great excuse to bake your own meringues, but it’s also a perfect way to use up leftover meringue cookies. Of course, store-bought meringues work just as well.

And trust me, the combination of crisp meringue and soft whipped cream is absolutely irresistible.

Ingredients You’ll Need

• strawberries – best to use fresh strawberries when they’re in season, but you can easily substitute them with other berries or red fruits
• heavy whipping cream – Don’t whip it too stiff; a softly whipped texture works best
• sugar – Adds just the right amount of sweetness
• meringues – Add them right before serving to keep them crisp and crunchy

BAKING TIP: For an extra festive presentation, serve your Eton Mess in pretty dessert glasses. Small mason jars work beautifully too.

Storing Eton Mess

This dessert is definitely at its best when served immediately. However, you can prepare the individual components one or even several days ahead of time.

The meringues can be baked one to two weeks in advance, the whipped cream can be prepared the day before and kept covered in the refrigerator, and the strawberry puree can also be made ahead. With those elements ready to go, assembling the dessert takes just minutes.

How Long Does Assembled Eton Mess Keep?

Once assembled, Eton Mess can be stored in the refrigerator for 1-2 days if covered. Keep in mind that the meringues will lose their crunch as they absorb moisture from the cream and fruit.

Can You Freeze Eton Mess?

No, this dessert is not suitable for freezing.

Muffins will always be a favorite around here, especially these lemon blackberry muffins. Because they taste amazing of course, but also for one very simple reason: you don’t need a mixer!

Recipe Ingredients

For making these delicious muffins you need the following ingredients. As usual, make sure to double-check the exact quantities in the recipe card below.

• sugar – I use regular white granulated sugar for the best texture and a moist crumb
• all-purpose flour – forms the base of these muffins
• baking powder and baking soda – together they provide the perfect rise for the muffins
• lemon – I have used the zest of one lemon, but you can also add a little extra if you want. Love lemon? Check out these mini lemon crumb muffins as well!
• eggs – also provide lift
• milk – I used whole milk, but you can also use a plant-based milk
• sunflower oil – any other neutral oil will do. Don’t use olive oil as the flavor of that is too strong
• blackberries – fresh berries are the best, but if you don’t have these available, you can also use frozen blackberries (thawed and patted dry)

How To Make Lemon Blackberry Muffins

To start making the lemon blackberry muffins you take a large bowl and add the sugar, flour, baking powder, baking soda, salt and lemon zest. Use a spatula to stir through it.

In a separate bowl, combine the wet ingredients; eggs, milk, sunflower oil and the vanilla extract. Whisk until it is smooth.

Now simply add the wet ingredients to the dry ingredients and use a spatula to mix. As soon as it is combined stop mixing. It’s fine if the batter contains a few lumps. Cut the blackberries into smaller pieces. I tend to cut them in half.

Layering the blackberries

Now add a little bit of the muffin batter into each muffin liner and place a few of the blackberry pieces on top. Add more batter and more berries. Layering the fruit like this helps to distribute the berries evenly through the muffin batter. And with delicate fruit like blackberries it prevents bruised fruit (and purple batter)!

I made two layers of the batter and the blackberries. Finish with a few blackberry pieces on the muffin tops. It’s fine to fill them almost to the top.

Bake for about 20 minutes at 400˚F/200˚C (conventional oven) until golden brown and fully baked.

Storing Lemon Blackberry Muffins

You can store the muffins in an airtight container outside of the fridge for about 3-4 days.

Can you freeze lemon blackberry muffins

Yes, these muffins freeze really well. I like to freeze them in single portions for ease of enjoyment later. Defrost them at room temperature before serving or briefly heat them in the oven.

Baking Recipes Without a Mixer

If you also love recipes that don’t require a mixer, there are plenty more options besides these lemon blackberry muffins. Especially handy if you simply don’t own a hand mixer or stand mixer.

A few favorites:

• Berry panna cotta
• Carrot cake muffins
• Apple cinnamon yogurt muffins
• Lemon raspberry muffins

There are many more recipes you can make without a mixer, but these are a few of my personal favorites.

Baking with Blackberries

Now that blackberries are in season, I always have them at home. They go into my yogurt, but I also love using them in baking recipes. This blackberry tiramisu was a huge hit here at home.

You can of course buy blackberries at the grocery store, but many people also pick them fresh when they’re in season. That often means ending up with lots of blackberries to use up.

Before using them in a recipe, make sure to wash them well first. After that, they’re perfect for snacking or baking. Whenever I have a big batch of blackberries, I love making blackberry curd and blackberry jam. Stored in a sealed glass jar, it keeps really well.

Homemade jam is a great way to use up lots of fruit that might otherwise go to waste. Plus, you can enjoy baking with blackberries even in the middle of winter when they’re out of season and much more expensive.

There’s nothing quite like freshly filled cream puffs. A fragile, golden orb of choux pastry encasing sweet, silky vanilla whipped cream in every bite! Dust with powdered sugar and enjoy them as a sweet treat with a hot beverage or as a light dessert.

Recipe Ingredients

With your French pastry dough ready, all that’s needed is a light, vanilla-infused whipped cream to complete these classic cream puffs. Make sure to follow the recipe card below for the full details:

• choux pastry – follow my tasty choux pastry recipe for golden, crisp, and airy pastry shells
• heavy whipping cream – don’t use cooking cream as this won’t whip until stiff. Heavy whipping cream has a higher fat content that makes it easy to whip. Learn more about the different types of cream for baking!
• vanilla sugar – or use a little bit of vanilla extract mixed with fine sugar
• whipped cream stabilizer – something like Whip It will work, but you can use what is available to you

BAKING TIP: Make sure to allow the baked cream puff shells to cool completely before filling them or the residual heat will make the creamy filling runny.

How To Make Cream Puffs

Start by preparing the choux pastry according to the recipe. Remember, you’re going to halve the ingredients for making the right amount of pastry puffs for the amount of cream filling in this recipe.

Next, whip the heavy cream with the vanilla sugar and stabilizer, if using, until stiff peaks form. Pipe the filling in a piping bag with a small round tip.

Insert the tip into the bottom of each pastry puff and fill each with the cream filling. Alternatively, you can cut a small hole in each pastry puff to fill generously.

Storing Cream Puffs

Once filled with sweet cream, these perfect cream puffs should be stored in an airtight container in the fridge for 2-3 days.

Can I freeze leftover cream puffs?

I don’t recommend freezing these cream puffs once they have been filled as it can affect the texture of the filling. Instead, you could prepare and bake the cream puff shells to store in the freezer for up to 1 month and then thaw, reheat, and fill with fresh whipped cream mixture.

More Creamy Treats

The best desserts often play with contrasting textures. And for me, nothing beats a creamy filling inside a crisp pastry shell or crust.

• Slagroomtaart (Dutch cream cake)
• Mini strawberry tartlets with pastry cream
• Blueberry Rolls with Pastry Cream
• No Bake Mini Lemon Cheesecakes