Every Morning , it’s the same question in my kitchen and I’m sure in the kitchens of most families “What do you want for breakfast” I open the press and look at the MANY boxes of cereals on the shelf – Cheerios, Rice Krispies Weetabix to name but a few and always get the same answer “I don’t know” and my response ” Pick one or I’ll pick one for you.
As you might guess I am not a morning person not until I have had at least 3 cups of coffee!!! At the weekends I try to do something different for breakfast. Pancakes with blueberries always go down well on a Saturday Morning or a Sunday! Last Saturday I decided to make some Blackberry Muffins. Muffins are one of the easiest no hassle bakes – no mixer required just a gentle turn of the wooden spoon.
Fresh Blackberry Muffins are one of my favorites , don’t get me wrong I would never ever turn down a chocolate muffin but I don’t feel as guilty when I’m eating my second berry one!! These particular muffins are made with the juiciest of Blackberries and yummy Greek yogurt which keeps them lovely and moist.
You could use any frozen fruit here – raspberries are particular good in this recipe as well also if you have no Greek yogurt just use natural/plain yogurt.
Because it’s Saturday I dipped them in white chocolate or use milk chocolate if you are not a big fan of white chocolate or leave the chocolate out altogether 😉
Either way they are as equally as delicious. All in all a quick (25mins) bake and a perfectly delicious treat any time of the day
- 250g all-purpose flour
- 200g caster sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 75g butter (melted)
- 2 eggs
- 200g Greek Yogurt
- 300g blackberries
- 2 tablespoons flour (for berries)
- Preheat oven to 180c & Line muffin cups with some nice paper cases
- In a medium bowl, mix together flour caster sugar, salt, and baking powder.
- In a separate large bowl, add melted butter, 2 eggs, and Greek yogurt and whisk to combine
- Add the flour, mix very gently
- In another bowl combine berries with 2 tablespoons of flour. This is supposed to prevent berries from clumping together and sinking. Fold in the berries into the batter
- Fill muffin cups with the muffin batter about 3/4 full.
- Bake for about 20 minutes in the oven.
- Melt white chocolate in a bowl & dip the cooled muffins in delicious white chocolate. Top with a juicy blackberry
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