This is the same basic muffin recipe as the Blueberry version. It’s so quick and perfect for freezing. I freeze the blackberries as soon as we’ve picked them too – if there are any left of course! This way they retain their shape really well in the baking process and you get a nice juicy mouthful of berry and muffin.
- 250g self raising flour
- 25g ground almonds
- 75g golden brown caster sugar
- 75g unsalted butter
- 0.5 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp ground cinnamon (optional)
- 100ml whole milk
- 2 tbsp blackberry jam diluted with water to make 100ml of liquid
- 1 large egg
- 300g blackberries
- Oats for sprinkling
- Preheat the oven to 200C.
- Line a 12 hole muffin tray with muffin cases and set aside.
- Melt the butter and set aside.
- Combine the flour, ground almonds, caster sugar, bicarbonate of soda, baking powder, cinnamon and blackberries in a bowl.
- Measure out the milk in a jug and then whisk in the egg, jammy liquid and finally the butter.
- Add the liquid mixture to the dry ingredients and loosely combine. It will be lumpy and there will be flour which is still dry and you’ll be tempted to keep mixing. Don’t. Lumpy and barely mixed is perfect.
- Spoon the mixture out equally between the 12 muffin cases, sprinkle over some oats and bake for 20-25 minutes.
- When baked, leave them to cool in the muffin tray and then lift out onto a wire rack to cool completely – or devour warm with a cup of English Breakfast tea!