Blackberry muffins recipe
 Make the most of blackberry season with these easy muffins that taste like you're eating blackberry crumble for breakfast! The hazelnuts are the perfect autumnal complement. For this recipe, you will need a 12-hole muffin tin lined with large or tulip paper cases (or make your own using 15cm/6in squares of baking paper). 55g/2oz plain flour40g/1½oz demerara sugar25g/1oz blanched hazelnuts, roughly chopped40g/1½oz unsalted butter, melted 55g/2oz plain flour 40g/1½oz demerara sugar 25g/1oz blanched hazelnuts, roughly chopped 40g/1½oz unsalted butter, melted 75g/2¾oz unsalted butter225g/8oz plain flour175g/6oz caster sugar1½ tsp bicarbonate of sodapinch salt100ml/3½fl oz full-fat milk100ml/3½fl oz buttermilk or soured cream3 free-range eggs1 tsp vanilla extract or paste200g/7oz fresh blackberries (halved if large) 75g/2¾oz unsalted butter 225g/8oz plain flour 175g/6oz caster sugar 1½ tsp bicarbonate of soda pinch salt 100ml/3½fl oz full-fat milk 100ml/3½fl oz buttermilk or soured cream 3 free-range eggs 1 tsp vanilla extract or paste 200g/7oz fresh blackberries (halved if large) Method Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with large or tulip paper cases (or make your own using 15cm/6in squares of baking paper). To make the crumble topping, put the flour, demerara sugar and hazelnuts in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture comes together in small clumps. Set aside. To make the muffins, melt the butter and leave to cool slightly. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl.Whisk together the milk, buttermilk, eggs and vanilla extract in a jug until combined.Make a well in the middle of the dry ingredients. Add the milk mixture and the melted butter and mix with a balloon whisk until only just combined. Do not overmix – it’s ok for the mixture to be a little lumpy at this stage. Fold the blackberries into the batter using a large spoon.Divide the batter between the paper cases and scatter the top of each muffin with the crumble mixture. Bake on the middle shelf for 25–30 minutes or until golden-brown, well risen and a skewer inserted into the middle of a muffin comes out clean.Serve warm or at room temperature. Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with large or tulip paper cases (or make your own using 15cm/6in squares of baking paper). Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with large or tulip paper cases (or make your own using 15cm/6in squares of baking paper). To make the crumble topping, put the flour, demerara sugar and hazelnuts in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture comes together in small clumps. Set aside. To make the crumble topping, put the flour, demerara sugar and hazelnuts in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture comes together in small clumps. Set aside. To make the muffins, melt the butter and leave to cool slightly. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl. To make the muffins, melt the butter and leave to cool slightly. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl. Whisk together the milk, buttermilk, eggs and vanilla extract in a jug until combined. Whisk together the milk, buttermilk, eggs and vanilla extract in a jug until combined. Make a well in the middle of the dry ingredients. Add the milk mixture and the melted butter and mix with a balloon whisk until only just combined. Do not overmix – it’s ok for the mixture to be a little lumpy at this stage. Fold the blackberries into the batter using a large spoon. Make a well in the middle of the dry ingredients. Add the milk mixture and the melted butter and mix with a balloon whisk until only just combined. Do not overmix – it’s ok for the mixture to be a little lumpy at this stage. Fold the blackberries into the batter using a large spoon. Divide the batter between the paper cases and scatter the top of each muffin with the crumble mixture. Divide the batter between the paper cases and scatter the top of each muffin with the crumble mixture. Bake on the middle shelf for 25–30 minutes or until golden-brown, well risen and a skewer inserted into the middle of a muffin comes out clean. Bake on the middle shelf for 25–30 minutes or until golden-brown, well risen and a skewer inserted into the middle of a muffin comes out clean. Serve warm or at room temperature. Serve warm or at room temperature. Recipe tips Tulip paper cases help the muffins retain their tall shape (like coffee shop muffins) but they'll taste just as good in standard muffin cases, even if the tops are a little less domed.