Blackberry and almond muffins
When the berry season starts you can make lots of very yummy desserts and cakes. These blackberry and almond muffins are really easy to bake – perfect treats for afternoon tea, picnics or snacks. I normally make a dairy-free version using almond milk and Pure Sunflower spread – if you want them gluten-free too, just use the appropriate flour mixture.
Ingredients
Method
- Preheat the oven to 200°C.
- Mix the flour with the baking powder and cinnamon, then fold in the sugar and lemon zest.
- Mix the egg with the cooled butter and buttermilk/almond milk. Add this mixture to the flour, combine gently.
- Spoon the batter into silicon muffin baskets or lined muffin tin to half then press 1 or 2 pieces of blackberries in each. Fill the cases with the remaining batter and scatter almond flakes on top and sprinkle 1 pinch of sugar on each.
- Bake for about 20-25 minutes in the oven until golden brown.
- Transfer the muffins onto a wire rack to cool.