For the second year in a row, I turned some of our foraged fruit into these delicious blackberry muffins. In truth, I can never decide whether I prefer cake or crumble, so it’s a good job we picked enough berries for both!
Sourced from an ancient edition of the Waitrose magazine, this recipe ticks a lot of boxes for me in terms of my baking preferences. From the subtle mix of flavours to their delectable sweet, nutty topping, the muffins feel like a hug in cake form. Perfect if, like me, you need a little cheering up as we say goodbye to summer and ease ourselves into the end of the year.
You will need:
- 250g plain flour
- 2tsp baking powder
- 1tsp cinnamon
- 100g golden caster sugar
- 1 lemon, zest
- 1 large egg, lightly beaten
- 200ml buttermilk {I never, ever have buttermilk, so I find this handy list of substitutes indispensable}
- 50g unsalted butter, melted
- 225g blackberries
- 50g toasted flaked almonds
- 20g Demerara sugar
1. Preheat the oven to 200C/gas mark 6. Line a 12-hole muffin tray with muffin cases. Sift the flour, baking powder, cinnamon and a pinch of salt into a bowl. Add the caster sugar and lemon zest and stir in gently.
2. Stir the egg, buttermilk and butter together thoroughly. Tip into the dry ingredients and mix lightly, then fold in the blackberries.
3. Divide the mixture between the muffin cases. Scatter on the toasted almonds and add a good pinch of Demerara sugar to each.
4. Bake for 25 minutes until well risen and golden. Cool on a wire rack.
I’ve said it before, but muffins really are ideal for baking with children. As the batter is lumpy and barely combined by design, you can’t go wrong. Here are some of the other muffins the children and I enjoy baking together:
- Christmas Muffins {too soon?}
- Lemon Raspberry Muffins
- Banana Muffins
- Snickers & Peanut Butter Muffins {These are amazing. Bake them, bake them now!}
Love Audrey xxx
