Makes 12 and is freezer friendly

Source: River Cottage Baby and Toddler Cook Book by Nikky Duffy

Ingredients

• 125g wholemeal or unrefined spelt flour and 125g plain flour (or just 250 g of plain flour) if you prefer
• 3 level tsp baking powder
• 75g caster sugar
• 1 tsp ground cinnamon
• 125ml of plain full fat yogurt
• 125ml of whole milk
• 75g unsalted butter, melted and slightly cooled
• 100-200g blackberries

Method 

1. Preheat oven to 190⁰C/gas mark 5 and put 12 large muffin cases into a muffin tray.
2. In a large bowl, thoroughly combine the flours, baking powder, sugar and cinnamon
3. In a jug, lightly beat the egg, yoghurt, milk and melted butter together to combine. Tip into the dry ingredients and mix lightly, then scatter in the blackberries and fold in until just combined
4. Drop dessertspoonfuls of the mixture into the paper cases. Bake for 25-30 minutes, or until risen and golden brown
5. Transfer the muffins to a wire rack. Eat on the same day you bake them or freeze.