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Blackberry muffins
4.0 (458 reviews)
Make a batch of these fluffy muffins filled with the sharpness of summer blackberries to balance the sweetness of the batter
Total Time50
Servings12
168
Caloriesper servingNutrition Information
168
Calories
7 grams fat
Fat
23.2 grams carbohydrate
Carbs
3.1 grams protein
Protein
1.7 grams fibre
Fiber
8 grams sugar
Sugar
Ingredients
- 75g unsalted butter
- 250g self-raising flour
- 1tsp baking powder
- ½tsp bicarbonate of soda
- 75g caster sugar
- 200ml milk
- 1 egg
- 1 punnet blackberries
Instructions
- 1Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Grease a muffin tray or line with muffin cases and set aside.
- 2In one bowl, cream the caster sugar and butter. In another bowl, pour the milk and crack in the egg and whisk with a fork to combine. Slowly add into the creamed sugar and butter, stirring for a few minutes. Then add the flour, baking powder and bicarbonate soda, stirring until you get a mixture that is somewhat lumpy – do not whisk until smooth.
- 3Tip the blackberries into another bowl and lightly crush with a fork so that some remain whole and some break down. Stir into the mixture, making a ripple effect. Pour into the muffin cases and bake in the oven for about 20 minutes.
- 4Remove to a wire rack and allow to cool a little before serving.
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