Bakery Style Blackberry Buttermilk Muffins
Light, fluffy muffins with bursts of juicy blackberries.
Equipment
- 1 large mixing bow
- 1 Whisk
- 1 Rubber Spatula or Wooden Spoon
- 1 ice cream scoop
- 1 muffin tin for 12 muffins
- 12 Muffin cases
Ingredients
- 400 grams plain or self raising flour
- 2 tsp baking powder
- 175 grams caster sugar
- 1 tsp vanilla extract
- 4 whole eggs
- 160 grams flavourless oil such as vegetable
- 150 grams buttermilk
- 250 grams backberries fresh or frozen
Instructions
- Preaheat the oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a large mixing bowl, add the flour, baking powder and sugar. Whisk together to remove any lumps.
- Create a hole in the middle of the flour and add the eggs, milk and oil
- Whisk the liquids together before switching to a rubber spatula. Gently mix and fold the batter together until combined.
- Be careful not to overmix, a few small lumps left is ok.
- Add the blackberries to the batter, leaving a small handful to use on top, and mix through.
- Add the muffin liners to the muffin tin. Using an ice cream scooper or large tablespoon, spoon the batter into each case until each liner is filled about 80% or until all the batter has been used.
- Place the remaining blackberries on top of each muffin.
- Bake for 20-30 minutes until the muffins are a light golden brown colour all over and have risen.
- Allow to cool before removing from the tin.
- Serve immediately. Leftovers may be kept in an airtight container or tightly wrapped but they are best served on the same day of baking.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.