With Autumn just around the corner it’s that time of year where the blackberries start to flourish. Before your sneaky neighbours take all of the best fruits, make sure to make the most of the summer sun and go for some country walks armed with baskets ready to fill to the brim with blackberries.
When I was younger blackberries always meant one thing – crumble. Whilst the humble Apple & Blackberry Crumble takes some beating, we’ve come up with something a bit special. Perfect for a breakfast on the go, afternoon snack or sweet treat, this recipe for Blackberry muffins is delicious. The fruit almost turns to jam whilst cooking and the white chocolate chips work great with the sharpness of the fruit.
If you have some spare brown sugar and cinnamon in the cupboard, combine and sprinkle on top after cooking for the perfect combination of flavours!
What you’ll need for 12 muffins:
- Muffin cases
- 250g self-raising flour
- 1tsp baking powder
- 50g butter
- 120g caster sugar
- 300g Blackberries (if they’re large cut them into smaller chunks)
- 2 large eggs
- 250ml milk
- 100g white chocolate broken into small chunks
- Optional – equal parts brown sugar and cinnamon
- Preheat the oven to 200 degrees and prepare your muffin cases in a muffin tin.
- Start with the flour and baking powder in a bowl and then add the butter. Mix with your fingertips until the mixture has a similar consistency to breadcrumbs.
- Add the blackberries, sugar and white chocolate chunks to the bowl. In a separate bowl, combine the eggs and milk and stir this into the flour mixture.
- Stir quickly until combined and then spoon the mixture into the muffin cases, almost to the top.
- Place the muffins into the oven for 20-25 minutes until golden and cooked through. Once cooked, cool for a minute or two and then transfer to a cooling rack. Top with the optional cinnamon sugar & enjoy!