- 280 g plain flour
- 3 level tsp baking powder
- ½ tsp salt
- 125 g sugar - I used granulated sugar, but you could use caster or even brown sugar if you prefer
- 150 g fresh blackberries
- 1 egg
- 90 ml light olive oil
- 240 ml milk - I used oat milk, but you could use any dairy or milk alternative you fancy. You could even just use water to make it a more frugal recipe, they’ll still be delicious!
- 75 g desiccated coconut - use the sugar free coconut
- 12 blackberries - optional, only if you have some spare
- 2 tbsp brown sugar - optional, but delicious!
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Preheat the oven 190C/170C fan (375F)
Line a muffin tin with 12 paper or silicone muffin cases.
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Lay a large sieve over a mixing bowl.
Measure out the flour, baking powder and salt into the sieve and sift into the bowl.
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Add in the blackberries and sugar and mix together well.
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Crack the egg into a jug and beat well.
Add in the oil and milk.
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Pour the jug mixture into the bowl mixture and fold together just until there are no more patches of flour showing.
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Use a dessertspoon to measure out the muffin batter into the muffin cases. try to get an even amount in each cup so they cook evenly.
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OPTIONAL: Place a blackberry on top of each muffin and sprinkle with ½ teaspoon of brown sugar for a little extra crunch.
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Place the muffin tray into the oven and bake for 20 minutes.
Remove the tray at this point and gently press a finger into the top of a couple of muffins. If the cake springs back when you remove your finger they’re ready. If however there’s still a dent, replace the tray into the oven and cook for another 5 minutes.
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When cooked, remove the tray and carefully place each muffin onto a cooling rack. When at room temperature, place into an air tight container where they’ll last for a few days. Otherwise you can store them in the freezer for a month or two.