Make Blackberry Muffins with just a few simple ingredients. Perfect for snack or dessert, or a healthy breakfast. And they take just 30 minutes to make!
Preheat your oven to 190°C/170°C(fan)/375°F/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 teaspoon Vanilla extract. Mix well.
Sift in 250 g Self-raising flour and 1 teaspoon Baking powder and gently fold in to make a smooth batter.
Add ¾ 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.
Notes
Use fresh blackberries - Fresh blackberries will give your muffins the best flavour and texture. If you can't find fresh berries, frozen ones can be used, but be sure to thaw them completely before adding them to the batter.
Don't over-mix the batter. Over-mixing can lead to tough, dense muffins. Mix the batter just until everything is combined, and then stop.
Fill the muffin cups properly. Fill each muffin cup about two-thirds full. This will help the muffins rise properly and prevent them from spilling over the sides.
Muffin tin liners can make it easier to remove the muffins from the pan and prevent them from sticking. If you don't have liners, make sure to grease the muffin tin well before adding the batter.