Today we used the Blackberries we had picked on our weekend walk to make Blackberry muffins for the first time. We wanted to make something different with them rather than the usual pies or jam. They were really easy (Cain practically made them himself we just instructed him) and really tasty too. Perfect recipe if you've been Blackberry picking but haven't got enough to make jam or a tart or to use up leftover blackberries. The kids have loved eating them for breakfast and their great for picnics too. We will definitely be making lots of these yummy muffins again next year.
This recipe made us 12 muffins. They only took about 10 minutes to prepare and 30 minutes to cook.
If you don't like or can't get Blackberries you can substitute them for blueberries, strawberries or raspberries.
Ingredients we used
100g of Golden caster sugar
50g of butter
1/4 of a pint of full fat milk
1/2 a teaspoon of vanilla extract
200g of plain flour
1 tea spoon of Baking powder
120g of fresh Blackberries
Method we used
- Firstly wash hands and preheat your oven to 180 C/Gas mark 4 and fill a 12 hole tin with muffin cases
- Use a mixing bowl, mix the butter and sugar together until you get a texture that's quite light and fluffy
-Next beat the eggs in thoroughly before adding the milk and vanilla extract and whisking it in
- Sift the flour and baking powder into a bowl before adding them into the mix to ensure the baking powder is well blended into the mixture
- Stir in the Blackberries and make sure they are spread evenly throughout the mixture and fill your muffin cases about 2/3 full and bake for 25-30 minutes in your preheated oven.
Give them a go, they're so simple and taste delicious!