Blackberry Muffins with Yogurt Icing
- Summer
- Desserts & Baking
This summer, when the blackberry's are in season, why not give this quick and easy muffin recipe a try. Extra points for the yogurt icing hack!
Ingredients
Paper muffin cases
2 large eggs
200g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
100g dark brown muscovado sugar
100g blackberries, halved if large
Icing
75g icing sugar1 tbsp Yeo Valley Organic Natural Yogurt
Method
Preheat the oven to 19o°c/374°f/ Gas mark 5. Place paper muffin cases into a 1o-hole muffin tin.
Melt the butter and leave to cool a little then beat in the yogurt and eggs.
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.
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.
To make the icing, mix the icing sugar and yogurt together and spoon over the muffins while still a little warm. Serve.
In this recipe...
Unsalted Butter
15
Natural Yogurt
10
Unsalted Butter
15
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