I spied a (ridiculously inaccessible) patch of beautiful, ripe blackberries through the railings of our local playing fields on my way home yesterday evening but, while I was very tempted to make a spectacle of myself by clambering about in the bushes, I decided that, as I still have scratches on my arm from my last overenthusiastic foraging expedition, I would have to pass them by.
If you decide to go on a foraging adventure before blackberry season is over these mini muffins would be a great way to use some of your haul. I made them with frozen berries for my recent Afternoon Tea and I think wild blackberries, which are smaller and tarter than their shop bought cousins, would suit the size of these muffins and deliver a better flavour contrast.
I have used only wholegrain flour here as I have been experimenting with using less refined white flour in my cooking recently. It does result in a denser textured muffin but I think it works here as the muffins are quite small and the blackberries keep them moist. You could play around with the texture by substituting some of the wholegrain flour for plain instead.
Mini Wholegrain Blackberry Muffins (Makes 48)
Adapted from Lilly Higgins' Blueberry Muffin recipe in 'Make Bake Love'
225g wholegrain flour
1 tbsp baking powder
75g demerara sugar
40ml sunflower oil
1 tsp vanilla extract
48 fresh or frozen blackberries - The only ones I can buy frozen are in a 'Fruits of the Forest' mix so I pick out the blackberries and use the rest in porridge. I have also used large frozen raspberries in this recipe. If using fresh berries you will need to reduce the cooking time.
Preheat your oven to 170°c (fan) or 190°c (conventional).
Line a 24-hole mini muffin tin with paper cases.
Sieve the flour and baking powder together into a large bowl, then add the sugar.
Break the egg into a seperate bowl and add the milk, oil and vanilla extract.
Pour the wet ingredients into the dry and fold together until just combined. Do not overmix.
Place a heaped teaspoon of the mixture into each paper case.
Push a blackberry into the centre of the mixture in each case.
Bake for 12-15 minutes (less if using fresh berries) until an inserted skewer comes out clean.
Repeat for the second batch or, as I did recently, stir a large handful of berries through the remaining mixture to make a batch of 6 regular sized muffins. The large muffins will need about 20 mins at the same temperature.