Blackberry Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Butter (unsalted, softened)
- 120 g Light brown sugar
- 2 Eggs (large)
- 120 g Greek yogurt
- 80 ml Milk
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 250 g Self-raising flour
- 200 g Blackberries
Method
- Preheat your oven to 190ยฐC/170ยฐC(fan)/375ยฐF/Gas 5. Add muffin cases to a twelve hole muffin tin.
- Put 100 g Butter and 120 g Light brown sugar into a large mixing bowl. Mix until fluffy.
- Slowly whisk in 2 Eggs.
- Add 120 g Greek yogurt, 80 ml Milk and 1 tsp Vanilla extract. Mix well.
- Sift in 250 g Self-raising flour and 1 tsp Baking powder and gently fold in to make a smooth batter.
- Add 3/4 of the 200 g Blackberries and gently mix them into the batter.
- Divide the batter between twelve muffin cases. Add the remaining blackberries to the tops, gently pushing them part way in.
- Put into the oven for 25 minutes, or until they have risen and an inserted knife or skewer comes out clean.