Classic Blackberry Muffins
A lovely classic blackberry muffin recipe that is just the thing to go with an afternoon cup of tea, as a midmorning snack at work or anytime you like. You can easily add things to the batter such as some almonds or shredded coconut if you like, or you could even frost them once they are cool.
If you'd like to make these muffins more IBS friendly simply use soy milk and egg whites instead, the recipe won't suffer in the least.
Classic Blackberry Muffins
2 cups all purpose flour
½ cup low fat milk (or ½ cup plus 2 tbsp of plain soy milk)
1 tbs baking powder
½ tsp salt
½ cup sugar
1 egg, lightly beaten (or 4 tbsp of egg whites)
¼ cup unsalted butter, melted
1 cup fresh or frozen blackberries (no need to thaw them)
Preheat your oven to 375°F/190°C. In a large mixing bowl combine the baking powder, salt, sugar and all but ¼ cup of the flour. Stir to combine and then add in the milk, beaten egg and butter. Mix so that everything is just combines, it's alright if there are some lumps.
In a separate small mixing bowl place the blackberries and lightly coat them in the remaining ¼ cup of flour. Gently fold the blackberries into the other bowl of ingredients, taking care to not break up the berries too much.
Line a 12 cup muffin tin with paper liners, or lightly grease it with butter and fill each cup 2/3 full of muffin batter. Bake for 20-25 minutes (check at the 15 minutes mark) or until a skewer (cake tester) comes out clean and the tops are faintly golden colour.
Remove from the oven and set the tray on a cooling rack. After 5 minutes remove the muffins and allow them to cool on the rack.
Store in an airtight container for up to 4 days or freeze in a freezer-safe container (well sealed) for up to 3 months.
Makes 12 muffins