About this recipe:These fruity muffins are a lovely treat if you happen to have an abundance of fresh blackberries! In fact, you don't need to limit yourself to blackberries. Blueberries, raspberries or even diced strawberries work fine. Adjust the amount of sugar if you prefer a less sweet muffin.
Makes: 12 muffins
3 tablespoons butter, melted
1 teaspoon vanilla extract
250g plain flour
225g dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon mixed spice
1/2 teaspoon salt
200g fresh blackberries
50g muscovado sugar for topping
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat an oven to 200 C / Gas 6. Line a 12-hole muffin tin with paper cases.
Whisk the milk, egg, butter and vanilla extract together in a bowl.
Mix the flour, oats, brown sugar, baking powder, bicarbonate of soda, mixed spice and salt in a bowl. Make a well in the centre and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the muffin mixture evenly into the paper cases and sprinkle muscovado sugar on top of each muffin.
Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, about 20 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.