Blackberry muffins

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Easy and delicious, this blackberry muffin recipe can be ready to eat in just 45 minutes. Best enjoyed warm from the oven, they make a delicious breakfast or brunch. They are also a lovely recipe to try baking with children, especially if you're picking the blackberries yourself.

First published in 2019

These muffins are a great way of using up a blackberry glut. Obviously similar to the popular blueberry muffin, we find the tartness of a blackberry isn't quite as sweet. Best enjoyed fresh, the muffins make a great breakfast or snack. Add a pinch of ground cinnamon, cloves or allspice if you're a fan of a little warming spice. Keep in an airtight container if storing overnight (if they last that long!)

Ingredients

Metric

Imperial

Equipment

  • 12 hole muffin tin

Method

1
Preheat the oven to 180C/gas mark 4
2
Grease your muffin tin, or line with muffin cases
3
Sift the dry ingredients into one bowl and combine the wet ingredients in another bowl
4
Add the wet ingredients to the dry bowl and stir to combine. Don’t over work the mixture or you could end up with dense muffins
5
Half any of the larger blackberries, then fold them through the mixture
6
Divide the mixture between the 12 muffin cases and bake for 20 minutes or until a skewer comes out clean when inserted in the middle
7
Remove from the tray and let cool on a wire cooling rack
First published in 2019

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