These are the best muffins to pull together in under 30 minutes. I love them most served warm, fresh from the oven, with extra blackberries and ice cream that melts all over them. Truly delicious with all the flavours of autumn.
Preheat your oven to 180°C. Line a muffin tin with paper liners. In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix. Gently fold in the diced apples and blackberries. Be careful not to crush the berries. Using a scoop or spoon, divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle sliced almonds on top of each muffin. Bake in the preheated oven for about 20-25 minutes or until a skewer comes out clean.
Ingredients
METHOD
In a large mixing bowl, whisk together the flour, ground almonds, sugar, baking powder, baking soda, and salt.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve with extra berries and ice cream.