Wild Blackberry Muffins

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Wild Blackberry Muffins made with foraged blackberries, Greek yogurt and a hint of lemon and vanilla, some delicious muffins that are quick and easy to make, with a lovely golden dome top, moist and and fluffy texture and a wonderful aroma. They are a wonderful family-friendly treat for a sweet breakfast, brunch, snack or afternoon tea.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: International

Servings: muffins

Calories: 212kcal

Author: Daniela Apostol

Ingredients

250 g wild blackberries (2 cups)
250 g plain flour (2 cups)
2 teaspoon baking powder
½ teaspoon bicarbonate of soda
150 g granulated sugar (¾ cup)
2 large eggs
150 g Greek yogurt (⅔ cup)
80 g sunflower oil (⅓ cup)
1 tablespoon lemon juice
1 teaspoon vanilla extract

Instructions

Preheat the oven to 220 degrees Celsius (430 Fahrenheit).
Rinse the blackberries with cold water, gently pat dry with kitchen paper and add them to a bowl.
Add a tablespoon of flour to the blackberries, and shake the bowl well to coat the blackberries evenly.
Crack the eggs in a jug and use a fork to beat them well.
Add the oil and yogurt to the eggs and beat again to incorporate.
In a large mixing bowl, sift the flour, add the salt, sugar, bicarb of soda and baking powder and mix well.
Add the wet ingredients to the dry ingredients together with the lemon juice, vanilla extract and blackberries.
Use a silicone spatula to gently fold all the ingredients.
Allow the batter to rest for 5 minutes, then divide it evenly between 12 muffin holes lined with muffin cases.
Bake the muffins for 5 minutes, then decrease the temperature to 180 degrees Celsius (350 Fahrenheit) for 15 minutes or until golden and well risen.

Notes

Starting the muffins with a high heat encourages a quick rise and helps create the dome tops. It is important to decrease the heat after the initial 5 minutes so that they don't brown too quickly on the outside, while the middle is still raw.
Coating the blackberries will flour helps absorb some of the moisture and prevents them from sinking to the bottom while the bake, the flour will keep them distributed evenly.
Don't overmix the batter, it can result in tough and chewy muffins that don't rise as well as they should. Fold the wet ingredients into the dry ingredients just enough to combine.

Nutrition