Ingredients

· 100 g unsalted butter

· 65 g caster sugar

· 65 g light brown sugar

· 2 eggs

· 125 g Greek yogurt

· 1 teaspoon vanilla paste

· 5 tablespoons milk

· 250 g self-rising flour

· 1 teaspoon baking powder

· 200 g blackberries, halved if large

Method

Heat the oven to 200°C and line a muffin tin with paper cases. Beat the butter and sugars together for five minutes until pale and fluffy. Add the eggs gradually and beat in until combined. Mix in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150 g of the blackberries and fill the muffin cases ¾ full. Poke five halved blackberries into the top of each muffin, so that they are sticking out slightly. Bake for 10 minutes, then reduce the oven to 180°C and bake for 20-25 minutes more until risen and golden, and a cocktail stick inserted into the centre comes out clean.