Make a batch of these fluffy muffins filled with the sharpness of summer blackberries to balance the sweetness of the batter.
Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Grease a muffin tray or line with muffin cases and set aside.
In one bowl, cream the caster sugar and butter. In another bowl, pour the milk and crack in the egg and whisk with a fork to combine. Slowly add into the creamed sugar and butter, stirring for a few minutes. Then add the flour, baking powder and bicarbonate soda, stirring until you get a mixture that is somewhat lumpy – do not whisk until smooth.
Tip the blackberries into another bowl and lightly crush with a fork so that some remain whole and some break down. Stir into the mixture, making a ripple effect. Pour into the muffin cases and bake in the oven for about 20 minutes.
Remove to a wire rack and allow to cool a little before serving.
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.
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