Bursting Blackberry Muffins

Blackberries are now in season and we bought 2 baskets for a mere HK$10.00 (US$1.30).  I basket went fresh from our fingers to our tummies, and the other found its way into these muffins.

Ingredients :

  • 60g butter
  • 40g castor sugar
  • 50g brown sugar
  • 1 egg (best left at room temperature)
  • 150g cake flour (you can use plain flour if you wish, but the texture will be slightly heavier)
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda (aka bicarbonate of soda)
  • 1/4 tsp salt
  • 1/2 tsp vanilla essence
  • 70g berry yogurt (I used mixed berry yogurt this time)
  • 1 small basket of black berries (as you add these in right at the end, the amount you put is really up to your personal liking) (I think we put about 20 berries in for the above portion)

Blackberry Muffin_01Blackberry Muffin_02Read the recipe together, and prepare all the ingredients

Blackberry MuffinIt is best to have the butter at room temperature (20++ degrees celcius) so it is rather soft and easy to be creamed. Add sugar (both white and brown) to butter.

Blackberry Muffin_05Cream butter and sugar together till light and creamy. Take note not to over mix (until butter is all melted, or the mixture will turn out oily).

Blackberry Muffin_06Add eggs, one at a time, to the creamed butter and sugare mixture and mix together.

Blackberry Muffin_07Add in the vanilla essence and mix together.

Blackberry Muffin_09Add in milk and yougurt and mix together.

Blackberry Muffin_10Stir and mix the flour, baking powder, baking soda and salt together in a bowl. Sift this flour mixture into the butter mixture. Use spoon to mix well.

Blackberry Muffin_12Add the blackberries into the mixture and use spoon to mix well. Scoop into lined muffin cups until 3/4 full and bake at 180 degree celcius for about 25 – 30 minutes.

Blackberry Muffin_13Here’s the final product. Very moist muffin with the blackberries literally bursting its flavour when you bite into them.


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