Summer fruit crumble muffins
If you’re lucky enough to have a tangle of brambles nearby, here’s a novel way to use the blackberries. This versatile recipe can also be packed with raspberries, peaches, or a mixture of all three. Store in an airtight container for up to three days for picnics, playdates or simply to enjoy for breakfast with a cuppa.
MAKES 12 PREP 25 mins plus cooling COOK 20 mins EASY V
125g unsalted butter, softened 140g golden caster sugar
2 eggs
140g natural yogurt
1 tsp vanilla extract
2 tbsp milk
300g plain lour
2 tsp baking powder
1 tsp bicarbonate of soda
150g berries of your choice (we
used blueberries and raspberries) 2 peaches or nectarines, stoned
and cut into small pieces
1 tbsp demerara sugar
1 Heat the oven to 180C/160C fan/ gas 4 and line a 12-hole mu n tin with paper cases. Beat 100g of the butter and the caster sugar together using an electric whisk until pale and fluy. Add the eggs, beat for 1 min, then mix in the yogurt, vanilla and milk. Combine 250g of the flour with the baking powder and bicarb in a bowl with 1/4 tsp salt, then stir this into the wet ingredients.
2 Spoon 2 tbsp of the batter into each paper case. Gently push two raspberries each into four of the cases, two or three blackberries into another four and a large spoonful of chopped peaches into the final four. Divide the rest of the batter between the cases, spooning it over the fruit, then top with more berries or peaches, to match the filling.
3 Mix the remaining 50g flour and 25g butter together with your fingers until the mixture clumps together in small chunks, then stir in the demerara sugar. Sprinkle a little of the crumble mixture over each mu n, then bake for 22-25 mins until risen, golden and a skewer inserted into the centre comes out clean.
4 Leave to cool in the tin for
10 mins, then carefully lift out onto a wire rack to cool completely. Will keep for three days in an airtight container.
PER SERVING 259 kcals • fat 10g • saturates 6g • carbs 36g • sugars 17g • ibre 2g • protein 5g • salt 0.6g