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.
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.
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, divided2 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.
