Orange and Blackberry Muffins

Preheat the oven to 220ºC. Sit the muffin cases into a muffin tray in preparation for the mixture.
Weigh the flour, baking powder, salt, and caster sugar into the bowl of the Chef XL Sense Stand Mixer with the silcone Creaming Beater attachment. Combine the dry ingredients then add the eggs, buttermilk, oil and vanilla extract. Mix gently until fully combined, taking care not to overwork the mixture. Cut the blackberries in half and drop about ¾ of them into the batter. Zest in the oranges and combine again.
Divide the mixture between the muffin cases, making sure they are filled ¾ of the way up. Scatter a few extra blackberry halves and white chocolate chips on top of the muffins and sprinkle with the demerara sugar. Place them into the oven and immediately turn it down to 180ºC. Bake for 25 minutes, until risen, golden and if you poke a clean skewer into the muffin it comes out clean. Allow to cool in the muffin tins for 10 minutes before lifting onto a wire rack to cool completely before serving. Makes 12