dillymug
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.
Ingredients:
For the muffins
300g plain flour
1 tbsp baking powder
Pinch of salt
190g caster sugar
210ml milk
1 large egg (beaten)
100g butter (melted)
Zest of 1 large lemon (finely grated)
1 large Bramley apple
150g blackberries
For the crumble topping
15g butter (at room temperature)
25g plain flour
15g demerara sugar
Method:
1) Preheat the oven to 200C/Fan 180C/Gas 6 and line a 12-hole muffin tray with paper muffin cases.
2) First make the crumble topping. Rub the butter into the flour until it resembles fine breadcrumbs.Then stir in the sugar and work the mixture with your fingers until it forms nuggets.
3) For the muffins, sift the flour, baking powder and salt into a mixing bowl and stir in the sugar. In a separate small bowl, beat the milk with egg, melted butter and lemon zest.
4) Peel, quarter and core the apple, and cut into blackberry-size pieces.
5) Stir the wet mixture into the flour and sugar mixture until combined (it’s fine if it’s still a bit lumpy). Stir in the apple and blackberries.
6) Spoon the mixture evenly into the paper muffin cases and sprinkle over the crumble topping.
7) Bake for 20-25 minutes until risen and golden. Cool for 5 minutes and preferably serve warm (and maybe with a dollop of custard or cream if you’re feeling decadent?)
Happy baking (and blackberry picking!)
Dil 🙂
