Every time I pass a blackberry bush (which has been more frequently than usual over the last few weeks) I have been collecting bucketfuls of blackberries. We have had more than enough crumbles of late, so with my latest haul from yesterday, I thought I’d whip up some muffins for a change. I used a basic muffin recipe and added in my fruit, but you could make these any flavour you fancy. They also freeze really well if there are any left over!
Apple and Blackberry Muffins
- 2 eggs (medium)
- 200g caster sugar
- 250ml milk (semi-skimmed or whole)
- 125ml vegetable oil
- 400g plain flour
- 3tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 2 dessert apples, peeled and chopped into small pieces
- 2 cups of blackberries
1.Preheat oven to Gas Mark 6 or a medium temperature. Line muffin tray with paper muffin cases.
2.Beat the eggs in a mixing bowl and then mix in the oil and milk. Add the sugar and whisk until dissolved.
Sift in the dry ingrediants: flour, baking powder, salt and cinnamon and mix until smooth. Carefully stir in the apple and blackberries.
3.Fill muffin cases TWO THIRDS full (this is important for the perfect size muffins) and bake in the middle of the oven for 25 minutes (approx. depending on your oven)
4.Leave to cool (or enjoy warm!)