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Nutrition: Per serving

  • kcal219
  • fat9g
  • saturates6g
  • carbs28g
  • sugars13g
  • fibre2g
  • protein4g
  • salt0.35g

Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.

  • step 2

    Beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Mix in the yogurt, vanilla and milk.

  • step 3

    Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g of the blackberries and fill the muffin cases ¾ full. Poke 2 blackberries (or 4 halves) into the top of each muffin, so that they are sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

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Comments, questions and tips (15)

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Overall rating

A star rating of 4.4 out of 5.20 ratings

chloeheather93784

why are you no longer showing how much of any of the ingredients to put into the receip?

Frantic Flapjack

These were delicious and a great way to use foraged blackberries.

janejarrett

question

Are these suitable to freeze?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes these would freeze well. We hope this helps, BBC Good Food Team.

róisín.ivy

Made this last week with freshly foraged blackberries, it was beautiful 😍😍

Aly Burton

Great recipe and easy to follow. Turned out lovely. 😊

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