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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 lemon grated zest only
  • 100 g unrefined sugar
  • 1 large egg
  • 200 ml buttermilk or almond milk
  • 50 g butter or dairy-free spread melted
  • 200 g blackberries
  • 50 g almond flakes

Method
 

  1. Preheat the oven to 200°C.
  2. Mix the flour with the baking powder and cinnamon, then fold in the sugar and lemon zest.
  3. Mix the egg with the cooled butter and buttermilk/almond milk. Add this mixture to the flour, combine gently.
  4. 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.
  5. Bake for about 20-25 minutes in the oven until golden brown.
  6. Transfer the muffins onto a wire rack to cool.