Move over blueberry muffins, we found something better! To me there is no better combination than pear and blackberry.
- 75gr milk
- 100gr Greek yogurt
- 75gr melted butter
- 1 large egg
- 200gr flour
- 50gr almond flour
- 1 tsp baking soda
- 2 tsp paking powder
- 75gr sugar
- pinch of salt
- 250gr frozen blackberries, defrosted
- 2 pears, peeled and cored
- almond flakes
Combine the wet ingredients: milk, yogurt, butter and egg.
Combine the dry ingredients: flour, almond flour, baking soda, baking powder, sugar and salt.
Drain the blackberries (I always use the juice for smoothies). Cut the pears into cubes.
With a spatula or wooden spoon: stir the wet ingredients into the dry ingredients until just combined – lumps in the batter are fine.
Briefly stir in the blackberries and pear pieces.
Scoop the batter into muffin cases. Top with almond flakes.
Bake for 25 minutes on 200°C.