Summer must be here because I made my first batch of these yesterday. They are my favorite way to consume blackberries. I use Nigella Lawson’s blueberry muffin batter from How to be a Domestic Goddess and switch out the blueberries for blackberries because I prefer the slight tartness of blackberries. I can’t find this recipe online – except in some British blogs that use grams and what-not – so I’ll just paraphrase it for you here:
Preheat oven to 400 degrees.
Combine 1-1/3 c all purpose flour, 1/2 t baking soda, 2 t baking powder, 1/4 c sugar and pinch of salt.
In a measuring cup beat together 3/4 c plus 2 T buttermilk, 1 large egg, 6 T melted and cooled unsalted butter.
Pour wet ingredients into dry and mix gently. Fold in berries (N.L. suggests 7 oz).
Spoon in muffin cups and bake for 20 minutes.
I was out of unsalted butter yesterday, so substituted 6 T sunflower seed oil. Sometimes I’ll make these with a mix of butter and oil and I might also replace the flour with whole wheat pastry flour or a mix of whole wheat and regular. A very satisfying muffin. Good texture and not too large or too sweet.