1/2 cup butter at room temp
1 cup caster/white granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
2 teaspoons baking powder
1/4 teaspoon salt (a pinch)
2 1/2 cups fresh or frozen blackberries
2 cups self- raising flour
1/2 cup milk
1 tablespoon light brown sugar
2 tablespoons porridge oats
Heat oven to 375° F (180° C ish).
Grease 18 regular-size muffin cups (or 12 large size muffins) or line muffin tins with paper cases.
In a large bowl, beat butter and sugar until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter.
Fold in the remainder of the flour, and then the remainder of the milk.
Gently fold blackberries into the batter and spoon into muffin cups.
Combine topping ingredients and sprinkle onto each muffin.
Bake 20 minutes, or until golden brown and springy to touch.
cooks notes: we picked our blackberries from the thicket in the park around the corner from our house. M says these taste nicer than my blueberry muffins. I'm not the biggest blackberry fan but it was fun picking the berries together as a family, and it made me remember all the times I used to pick them as a child to be made into blackberry pie served with vanilla ice-cream. H said he wasn't going to eat any as he was in a stroppy mood but he still managed to eat two.