Name: Blackberry and yoghurt muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups flour; 2 tsp baking powder; ¾ cup unrefined sugar; 1 lemon, zest only; 2 eggs; 1 Tbsp vanilla extract; ½ cup sunflower or rapeseed oil; 1 cup yoghurt (can be plant-based); ½ lemon, juiced; 1 cup blackberries; 3 Tbsp almond flakes ( optional)

Blackberry and yoghurt muffins

11 Aug 2024

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

These blackberry and yoghurt muffins are sharp and zesty, which go well with afternoon tea or morning coffee. I made the muffins with soya yoghurt, but if dairy is not a problem for you, then use normal yoghurt!

Ingredients

2 cups flour
2 tsp baking powder
¾ cup unrefined sugar
1 lemon, zest only
2 eggs
1 Tbsp vanilla extract
½ cup sunflower or rapeseed oil
1 cup yoghurt (can be plant-based)
½ lemon, juiced
1 cup blackberries
3 Tbsp almond flakes ( optional)

Instructions

Preheat the oven to 180°C.
Mix the flour with the baking powder, then add the sugar and lemon zest.
Mix the eggs with the vanilla and oil. Add the lemon juice to the yoghurt, then add this to the egg mixture. Add this to the flour, combining gently.
Fold in the blackberries and flaked almonds, if used.
Spoon the batter into a silicon muffin case or a muffin tin, lined with paper baskets.
Bake for about 20-25 minutes in the oven until golden brown and an inserted skewer comes out clean.
Let the muffins cool in their cases for 5 minutes, then transfer them to a wire rack to cool completely.
When cooled, serve or decorate them to your liking.

https://cooktogether.com/?recipe=blackberry-and-yoghurt-muffins

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