Ingredients
  • 100g unsalted butter, softened
  • 65g caster sugar
  • 65g light brown sugar
  • 2 large eggs, room temperature
  • 125g Greek yogurt
  • 1 tsp vanilla paste
  • 5 tbsp milk
  • 250g self-raising flour
  • 1 tsp baking powder
  • 200g blackberries (fresh or frozen), halved if large
Method
STEP 1
Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
STEP 2
Beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Mix in the yogurt, vanilla and milk.
STEP 3
Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g of the blackberries and fill the muffin cases ¾ full. Poke 2 blackberries (or 4 halves) into the top of each muffin, so that they are sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
Made on
Tilda