Blackberry Muffins – heard of them? No? We all seem to go mad for muffins made with blueberry but not the humble blackberry. Why is that? They are simply delicious!
This recipe makes a lovely soft, not overly sweet muffin with the most amazing flavour packed crunchy topping. I have used the simple trick of flavouring demerara sugar with lemon and ginger but you could swap the flavouring to 1tsp of orange zest and a half teaspoon of ground cinnamon. Or maybe add some chopped cobnuts or hazelnuts to the topping. It’s completely up to you.
Whilst we are talking of changing things about, you can use any berries for this – fresh or frozen – and yes this includes a swap to blueberries! Use this recipe as a blueprint and have fun.
Ingredients
FOR THE MUFFINS
- 2 large eggs
- 115g salted butter, melted
- 110g caster sugar
- 110g dark brown sugar
- 85g greek yoghurt
- 1 tsp vanilla extract
- 280g self raising flour
- milk , to mix (depending on texture)
- 320g blackberries
LEMON GINGER SUGAR
- 125 g demerara sugar
- 1 tsp freshly grated ginger ( or half powdered)
- 1 tsp lemon zest
Method
- Heat oven to 175C
- In a large bowl, whisk together the eggs, butter, sugars, yoghurt, and vanilla until smooth.
- Add in the flour. Mix, adding splashes of milk if necessary to make into a smooth batter.
- Mix in the blackberries with a spatula.
- In a small bowl mix demerara sugar, ginger and lemon zest. Use your fingers to press the ginger and zest into the sugar, rubbing the zest and ginger in. It will start to smell amazing, and the sugar will take on the texture of damp sand.
- Line or grease a 12 cup muffin tin and divide mix between each muffin cup. Sprinkle with a generous helping of lemon ginger sugar.
- Bake for 20-25 minutes or until the tops are domed and golden and you no longer hear any “bubbling” of the batter. (The cocktail stick trick won’t work because of the blackberries!)
- Let cool for a few minutes, before devouring!
NOTES
These muffins freeze very well I defrost in the microwave straight from frozen on high for about 45 seconds
For other blackberry recipes try Blackberry Fool or maybe Blackberry and Apple Almond Crumble.
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