BLACKBERRY MUFFINS

Blackberry muffins image

Make a batch of blackberry muffins for a mid-morning treat. Use fresh or frozen blackberries, or go foraging to find some in the summer months

Provided by Liberty Mendez

Time 50m

Yield Makes 10 - 12

Number Of Ingredients 10

Ingredients

100g unsalted butter, softened
65g caster sugar
65g light brown sugar
2 large eggs, room temperature
125g Greek yogurt
1 tsp vanilla paste
5 tbsp milk
250g self-raising flour
1 tsp baking powder
200g blackberries (fresh or frozen), halved if large

Steps:

Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
Beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Mix in the yogurt, vanilla and milk.
Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g of the blackberries and fill the muffin cases ¾ full. Poke 2 blackberries (or 4 halves) into the top of each muffin, so that they are sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

Nutrition Facts : Calories 219 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium