Blackberry Muffins
12
30 minutes
These easy Blackberry Muffins are made with sweet seasonal British blackberries and come out beautifully light and fluffy. With a simple stir‑together method and no mixer required, they’re the perfect bake for a cosy afternoon treat with a cup of tea, and any leftovers make a delicious grab‑and‑go breakfast the next morning.
💛 Make them dairy-free: use a plant-based milk.
💛 Make them vegan: Use a flax egg + plant milk
Method
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1
Preheat your oven to 190°C/180°C fan.
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2
To a large mixing bowl, add your flour, sugar, baking powder and salt. Mix together thoroughly and put to one side.
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3
In a separate bowl, whisk together your eggs, milk, vanilla extract and oil. Then pour the wet mixture into the dry mixture. Mix well, and gently stir in your blackberries.
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4
Pour into 12 muffin cases.
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5
Bake for 20/25 minutes until the muffins are golden on top.
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6
Cool on a wire rack and serve when cooled, store any leftovers in the fridge for up to 4 days
Ingredients
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300g plain flour
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225g golden caster sugar
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½ tsp salt
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2 level tsp baking powder
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110ml Mellow Yellow Rapeseed Oil
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2 medium eggs
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110ml milk
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2 tsp vanilla extract
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250g blackberries
