Summer is drawing to a close which means the blackberry brambles that are taking over our property are in fruit. Time for blackberry muffins!
- 312g Self-Rising Flour
- 149g granulated sugar
- 3170g milk, buttermilk, or even Greek yogurt
- 50g vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 142g to 213g blackberries
- 1 tbsp cinnamon sugar for sprinkling on top
Preheat oven to 200°C. Line the muffin pan with muffin cups.
Whisk together the flour and sugar. Whisk in the milk, oil, eggs, and vanilla, stirring until the flour is moistened; it will be a bit lumpy.
Quickly and gently stir in the blackberries.
Fill the muffin cups 3/4 full; sprinkle muffins with sugar, if you like.
Bake the muffins for 20 to 25 minutes, or until they're golden brown and a cake tester or toothpick inserted into the center comes out clean.
Remove the muffins from the oven, and allow them to cool for 3 to 5 minutes in the pan. Remove them from the pan and serve warm or at room temperature.
Shove in an airtight container and store at room temperature for several days; freeze for longer storage.