Blackberry muffins

Makes 12 muffins

Preparation time less than 30 mins

Cooking time 10 to 30 mins

400g/14oz plain flour
175g/6oz caster sugar
1 tbsp baking powder
finely grated zest of 1 orange
2.5g/½ tsp salt
284ml/10fl oz carton buttermilk
2 eggs, beaten
85g/3oz butter, melted
250g/9oz blackberries
1. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin tin.
2. In a large bowl, combine the flour, sugar, baking powder, orange zest and salt. In a separate bowl, mix together the buttermilk, eggs and butter.
3. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Stir until the ingredients are just combined and the mixture is quite stiff, but be careful not to overmix.
4. Lightly fold in the blackberries, then spoon the mixture into the tins to fill the holes generously.
5. Bake for 15-18 minutes until risen and pale golden on top. Leave to cool in the tin for a few minutes, as the muffins are quite delicate when hot. To turn out, run a palette knife around the edge of the muffins and carefully transfer to a wire rack to cool. Best eaten the same day.

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