Lemon and Blackberry Muffins
These delicious and easy lemon and blackberry muffins are perfect for using up a glut of blackberries.
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Ingredients
- 50 grams unsalted butter softened
- 70 grams caster sugar
- 1 egg
- 80 ml milk
- 160 grams self raising flour
- 100 grams blackberries
- Zest of one lemon
Instructions
- Preheat the oven to 180 degrees Celsius. Line a muffin tray with 12 small or 6 large muffin cases.
- Cream together the butter and sugar in a large bowl. Tip in the egg and milk and stir until well combined.
- Add the flour and fold in. When fully mixed, add the blackberries and lemon zest and stir gently.
- Spoon the mix evenly into the muffin cases. Put in the oven for 15 minutes until golden and cooked through.
