I have been doing some more blackberry picking which has meant I've had to find yet even more ways to use the fruit. Oh woe is me! So I decided on muffins. Blueberry muffin recipes are countless - but blackberries seem not to be used that often in muffins for some reason (maybe because they are only cultivated seasonally?).
It's very sad though, as I have discovered they taste wonderful in these plump and succulent little treats.
I'm pretty pleased with how these muffins turned out, as they are lovely and soft, and taste pretty wholesome. Okay - so there is a bit of sugar and white flour in there, but hey - you don't have to eat them all! And they would be great to add to lunchboxes, and even to eat for breakfast with some extra fruit.
Also - if you have managed to pick your blackberries fresh from the brambles like I have (and the dogs helped a bit too!), this recipe will cost you next to nothing to make. It's a great budget recipe which doesn't taste like a budget one.
These muffins are low fat too. Though I have to say, as you know, this site is not about dieting or focusing on fat content, but I do know some vegans who are keen to keep added fats to a minimum in their diets. Not necessarily because they are 'weight watching', more out of a belief that there is enough fat in the general foods they eats (nuts, seeds etc) than to actually add any more.
So while I myself am not so bothered about the fat content, for the benefit of others who would like to know, it is worth pointing out that in these muffins, there is 60ml of oil. It means each muffin will have approximately 5.5 grams of fat. I don't think that's a huge amount for a cakey-treat?
And did I just say "cakey"? Oh dear. I've clearly spent far too much time talking in baby voices to the critter gang.
It goes without saying that I have not used a dairy buttermilk - the buttermilk in these muffins is made simply by adding apple cider vinegar to soya milk, and then giving it a stir with a fork and leaving it to curdle for a few minutes. It goes really lumpy and I love the texture!
Anyhow - would you like to know how to bake these? They are very easy, believe me. You will note I have my oven temperature pretty high. That's so I can get a nice, risen, muffin top. The cup I use here is a 240ml size cup.
Blackberry Buttermilk Muffins
Makes 12 muffins
1 cup / 150g wholemeal flour
1 cup / 150g plain white flour
1 cup + 2 tablespoons / 270ml unsweetened soya milk (or other non-dairy such as oat milk)
1 teaspoon apple cider vinegar
1½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup / 150g brown sugar
¼ cup / 60ml oil (rapeseed/canola)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1¾ cups / 260g fresh blackberries
1. Preheat the oven to 200°C / 400°F and prepare a muffin pan with 12 cases.
2. In a small jug, mix the soya milk and apple cider vinegar together with a fork, and set aside for a few minutes to curdle.
3. Sift together the flours, baking powder, baking soda and salt in a large mixing bowl.
4. In another bowl, combine the oil and sugar, then stir in the lemon juice and vanilla extract.
5. Pour the wet mixture in the dry mixture and gently combine until just mixed, but don't over-stir.
6. Very gently fold the blackberries into the batter (using a metal spoon helps make this easier) and try not to crush them, so the muffins don't go streaky.
7. Divide the batter between the muffin cases and place in the oven for about 30-35 minutes (depending on your oven), until a skewer comes out clean and the tops are risen and golden.
8. Remove from oven and allow to cool on a cooling rack. Can be served warm or stored in an airtight container (once cool) for up to 3 days.