Blackberry Buttermilk Muffins

Blackberry Buttermilk Muffins 4
 
There is something about the simplicity and ease of baking muffins that has me pulling out the muffin tin every single time I want the comfort and pleasure of baking with minimum effort.  Muffins require scant minutes to mix up and bake and yet the rewards far outstrip the effort required.  They are also one of the best things in the world to have for breakfast with your mug of tea or coffee and, when you make them yourself, a lot healthier than the ones you buy in coffee shops or supermarkets.

I have a list of muffins I want to make soon, including Peanut Butter and Jam muffins and Snickers Toffee Muffins (how good do those sound! So much for the healthy eating manifesto …) but these little gems are a classic example of the fruit-laden, lightly crumbed, best-eaten-warm-in-the-morning muffin.  You could replace the blackberries with any other berry.  I just happened to have some blackberries which needed using up, plus I love the dark shine of a good blackberry half-submerged in a golden muffin crust.

Blackberry Buttermilk Muffins 2
 

And don’t worry if you don’t have buttermilk – the suggested mix of yoghurt and milk works just as well, giving these muffins a light, soft, moist texture.

Blackberry Buttermilk Muffins 3
 

Blackberry Buttermilk Muffins

75g unsalted butter

200g plain flour

½ tsp bicarb of soda

2 tsp baking powder

75g caster sugar

Pinch of salt

200ml buttermilk (or 100g yoghurt and 100ml semi-skinned milk)

1 large egg

200g blackberries (or any berry of your choice)

Preheat oven to 200C/gas mark 6 and line a 12-hole muffin tray or 6-hole jumbo muffin tray with cases.

Melt the butter and set aside to cool a little.

Combine all the dry ingredients in a bowl and in a measuring jug beat together the buttermilk (or yoghurt and milk), egg and melted butter.

Using a wooden spoon and a light hand, pour the wet ingredients into the dry and mix gently to combine. Don’t overwork the mixture.

Fold in the berries, again keeping mixing to a minimum.

Spoon into the muffin cases and bake for 20 minutes until risen and golden on top.  Best eaten fresh and slightly warm but can also be frozen.

Blackberry Buttermilk Muffins

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