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Blackberry and yoghurt muffins

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!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Mix the flour with the baking powder, then add the sugar and lemon zest.
  3. 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.
  4. Fold in the blackberries and flaked almonds, if used.
  5. Spoon the batter into a silicon muffin case or a muffin tin, lined with paper baskets.
  6. Bake for about 20-25 minutes in the oven until golden brown and an inserted skewer comes out clean.
  7. Let the muffins cool in their cases for 5 minutes, then transfer them to a wire rack to cool completely.
  8. When cooled, serve or decorate them to your liking.