Blackberry Muffins
User Reviews
5
Blackberry Muffins
Description
The recipe mixes softened butter and light brown sugar until fluffy, before incorporating eggs, Greek yogurt, milk, and vanilla for moisture and flavor. The dry ingredients – self-raising flour and baking powder – are sifted in and folded gently to retain lightness. Fresh blackberries are partially mixed in, with some placed on top of each muffin for a visually appealing finish and added fruitiness.
Baked at 190°C, the muffins rise evenly and develop a golden surface, delivering a balance of soft texture and fruity pockets. They can be enjoyed at breakfast or as a snack and are best with fresh berries to maintain the ideal texture and flavor.
Use fresh blackberries for optimal taste and texture; if using frozen, thaw fully before adding to the batter.Mix the batter just until combined to avoid dense muffins.Fill muffin cases about two-thirds full for proper rising without overflow.Using muffin liners or greasing the tin aids in easy removal and prevents sticking.
Ingredients
- 100 g butter unsalted, softened
- 120 g light brown sugar
- 2 egg large
- 120 g Greek yogurt
- 80 ml milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 250 g self-raising flour
- 200 g blackberry
Instructions
- 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
- Fresh blackberries give the best flavor; thaw frozen berries completely if used.
- Avoid over-mixing to keep muffins tender and light.
- Fill muffin cases two-thirds full for optimal rise and to prevent spills.
- Line or grease muffin tins to ease removal and prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 204kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 74mg | 3% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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