Waitrose

Blackberry muffins

We just love this fantastic seasonal recipe, which is ideal for sharing.

Pick up a copy of Waitrose Kitchen magazine in store for even more fantastic seasonal recipes and meal ideas.

Ingredients

250g plain flour
2 tsp baking powder
1 tsp ground cinnamon
100g golden caster sugar
1 lemon, zest
1 large egg, lightly beaten
200ml buttermilk
50g unsalted butter, melted
225g blackberries
50g toasted flaked almonds
20g demerara sugar

Method

1. Preheat the oven to 200˚C, gas mark 6; line a 12-hole muffin tray with muffin cases. Sift the flour, baking powder, cinnamon and a pinch of salt into a bowl. Add the caster sugar and lemon zest and stir in gently.

2. Stir the egg, buttermilk and butter together thoroughly. Tip into the dry ingredients and mix lightly, then fold in the blackberries.

3. Divide the mixture between the muffin cases. Scatter on the toasted almonds and add a good pinch of demerara sugar to each.

4. Bake for 25 minutes until well risen and golden. Cool on a wire rack.

Blackberry muffins

Makes: 12 muffins

Nutritional Info

Typical values per serving:

Energy 782.408kJ
187kcals
Fat 6.8g
Saturated Fat 2.7g
Carbohydrate 26.9g
Sugars 12.1g
Salt 0.25g

More info: 4.4g protein / 1.6g fibre

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4 stars

Average user rating Based on 26 ratings