I picked up a couple of punnets of blackberries yesterday thinking that I would make a crumble, fit for an autumnal Saturday. Instead, I ended up ditching the crumble and decided to tweak this muffin recipe I found on Delicious Magazine’s website to make scrummy muffins … I am so glad I did.
I followed this recipe as it is except that I omitted the apples (I wanted this to be all about the berries) and I doubled the amount of blackberries. I also added half a tsp of cinnamon to the crumble topping, along with 25g of pecan nuts as the recipe suggests, plus, I added a heaped tsp of cinnamon to the muffin batter.
And here’s how they turned out, enjoy!