Blackberry and almond muffins
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Background
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
- 250g flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 lemon, grated zest only
- 100g unrefined sugar
- 1 large egg
- 200ml buttermilk or almond milk
- 50g butter or dairy-free spread (melted )
- 200g blackberries
- 50g almond flakes
Instructions
- 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.
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Categories
- Meal Type: - Bake - Cupcakes & Muffins - Everyday - Snacks
- Occasions: - Afternoon Tea - Anniversaries - Mothers Day - Picnic - Valentine's Day
- Ingredients: - Berries - Nuts & Seeds
- Health and Diet: - Dairy Free - Vegetarian
- Skill Levels: - Easy
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