Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
Beat the butter and sugar together until smooth, then beat in the eggs, one at a time. Beat in the milk and vanilla. Hint: it might ‘split’ slightly at this stage, but don’t worry, it will come together with the dry ingredients.
Sift the flour, baking powder, baking soda and salt into the bowl and stir gently to combine.
Spoon a tablespoon of the mixture into the muffin cases (this is so the blackberries don’t all sink to the bottom).
Gently fold in the blackberries and chocolate chips into the remaining batter.
Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the muffins are risen and golden.
The butter, eggs, and milk should all be at room temperature before mixing into the muffin batter. This will keep an even fluffy texture when baked.When mixing the wet ingredients, the egg and butter might ‘split’ slightly at this stage, but don’t worry, it will come together with the dry ingredientsBe careful not to overmix the muffin batter as this could make the muffins lose their fluffy texture.Make sure your baking soda and baking powder are not expired as this could cause the texture to be too tough.Fully cool the muffins before serving to ensure they set properly which will keep them from falling apart.Be sure to also use up your blackberries in these recipes: Blackberry Pancakes, Blackberry Compote, or Blackberry Cookies.