This is a quick little breakfast muffin for the weekend using fresh blackberries. As I’m writing this, blackberries are in season, so it’s easy to get fresh ones. You can buy packets of frozen berries if you’re making these at a time of year when they’re not so easy to get hold of. It’s best to chop them up a bit. My berries were quite large, so I cut them into quarters for this recipe. The great thing about muffins is that you can just mix it all into one bowl with a spoon – no need for the electric whisk.
Prep time: 10-15 minutes. Cooking time: 25-30 minutes.
250g plain flour
1 tbsp baking powder
¼ tsp salt
Zest of 1 lemon
3 tbsp plain dairy-free yoghurt
3 tbsp golden syrup
175 ml flavourless oil. (I used 150g coconut oil, melted)
100ml plant-based milk
1 ½ tsp vanilla extract
100g fresh or frozen blackberries, cut up small.
Preheat the oven to gas 4/180C/350F.
Put all the ingredients, apart from the blackberries, into a large mixing bowl and beat with a wooden spoon until fully combined. Add the blackberries and gently stir those in as well. Line a muffin tray with muffin cases and then spoon the mixture into the cases, until they are about three-quarters full. Place the tray in the middle of the oven and bake for 25-30 minutes, until they are risen, golden on top and a toothpick or knife can be inserted and come out clean.
Allow to cool for about 10 minutes before transferring to a wire rack to cool down completely.