Blackberry muffins

baking blackberries muffins

N/A

Makes 10 - 12

Source

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

Method

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.