This recipe is featured in our July 2017 Food + Entertaining article, Blackberry Season.
Blackberry MuffinsCourse: Breakfast
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 large eggs
1 cup sour cream
1 teaspoon milk
1 cup sugar
8 tablespoons (1 stick) warm melted butter
1 teaspoon vanilla
1½ cups (about 5–6 ounces) of blackberries, fresh or frozen (if using fresh berries, cut them in half; if using frozen berries, defrost first, drain excess liquid, then coat them lightly in flour)
- Position rack in center of oven. Preheat oven to 400 degrees. Grease a standard 12-muffin pan or line with paper muffin cups. (You will probably have excess batter for another 4–6 muffins.)
- Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla. Add the wet mixture to the dry mixture, and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. Do not over-mix! Over-mixing will cause the muffins to be dense, not fluffy. The batter should not be smooth, but rather lumpy.
- Divide the batter evenly among the muffin cups. Bake at 400 degrees until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17–20 minutes (or longer). Let cool for 2–3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.
- Recipe from Elise Bauer, Simply Recipes