You will have noticed what an excellent Blackberry year we have, with an abundance of lush, soft, sweet and surprisingly large fruit. Many of us have been busy making jam, juice and flavoured gin over the past weeks.
Here are some Blackberry Muffins, the perfect way to start a Sunday. This takes 10 minutes to prepare and 15 to bake, so it is easy to make in time for breakfast:
100 g white wheat flour, 80 g soft butter, 75 g sugar, 80 ml whole milk at room temperature. One free range egg yolk, seeds from half a vanilla pod or half a teaspoon of vanilla essence, and one generous teaspoon of baking powder.
Put butter and sugar into a bowl, using the hand mixer on low gear to mix thoroughly. Add egg, vanilla, milk and baking soda, then gradually add the flour into the mix. Mix until smooth. You’ll find the mix will be fairly runny, maybe like a thick yogurt. Perfect!
Gently fold in one or two handful of Blackberries or Raspberries. Fill muffin cups to approximately two thirds. We prefer non-sticking silicone or paper cups, but you can of course get the old muffin tray out for the occasion.
Bake at 180 C (350 F) for 10..15 minutes. Use a wooden stick or visual judgement to determine when they are ready.
You’ll find that the Blackberries are very easy pickings along the canal towpath or in the Hanwell Meadows. The plants do a good job at defending themselves and growing back, but please be mindful and avoid damage to plants and surroundings when foraging.