6.04.2013

Blackberry Muffins

It is summer and that means blackberries are ready.  I have a few lots around my house that are wooded and full of these yummy treats.  We also have vines at work. 
This is what we see out the back window.
So - I went out during lunch and got a few.  :0
I had about 6 cups.  I must admit that I ate most of them "as is" but I made sure to leave enough to make a few muffins.  They were very yummy!



Blackberry Muffins from Taste of Home
1/2 cup butter, softened
1-1/4 cups plus 1 tablespoon sugar, divided
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
2 cups fresh or frozen blackberries

In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries so you don't mash them all up. ;0

Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.

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  2. YUM. I love fresh blackberries. I have never had the chance to bake with them, though since we always eat them up too quickly!

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