The end of summer is fast approaching and autumn is in sight. The days are getting shorter, the summer holidays are nearly over (to the delight of parents and the despair of teachers) and blackberries are appearing. I spent Sunday afternoon wondering around the local area picking blackberries to use in my latest baking adventure. After trawling the Internet I found many options: blackberry and almond meringue cake, blackberry sourdough scones, blackberry and apple muffins and even bramble marshmallows. In the end I opted for a recipe from the Delicious Magazine website for blackberry and apple crumble muffins which you can find here.
The recipe works well and produces muffins that are moist. I particularly like the bursts of bright purple created by the blackberries. If I was to make these again I would cut the chunks of apple a little smaller and possibly use a dessert apple instead to add a little more sweetness.
The recipe makes 12 muffins and you will need a 12-hole muffin tin lined with paper cases.