Blackberry Muffins

  • 30 mins
  • Serves 10
  • 3 pan
  • Beginner

Ingredients

Paper muffin cases

2 large eggs

75g Yeo Valley Unsalted butter

4 tbsp Yeo Valley Natural Yogurt

200g self-raising flour

1 tsp baking powder

1 tsp ground cinnamon

1oog dark brown muscovado sugar

1oog blackberries, halved if large

Icing

75g icing sugar

1 tbsp Yeo Valley Natural Yogurt

Method

  1. Preheat the oven to 19o°c/374°f/ Gas mark 5. Place paper muffin cases into a 1o-hole muffin tin.
  2. Melt the butter and leave to cool a little then beat in the yogurt and eggs.
  3. Sieve the flour with the baking powder and cinnamon, mix in the sugar (making sure to break up any lumps) and then the egg mixture and blackberries. Stir to combine but do not over-mix.
  4. Spoon into the paper cases filling 3/4 full and cook in the preheated oven for 18-2o minutes until well-risen and golden (test with a skewer to see if cooked in the centre). Cool.
  5. To make the icing, mix the icing sugar and yogurt together and spoon over the muffins while still a little warm. Serve.

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