Blackberry Muffins

Name: Blackberry Muffins
Yield: yields 18 muffins
Ingredients: 1/2 cup (1 stick) melted butter; 1/2 cup milk; 2 large eggs, at room temperature; 2 cups all-purpose flour; 1 1/4 cups, plus 4 teaspoons sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 cups fresh blackberries, or frozen blackberries, thawed and drained

December 14, 2011

Recipe information

Yield
yields 18 muffins

Ingredients

1/2 cup (1 stick) melted butter

1/2 cup milk

2 large eggs, at room temperature

2 cups all-purpose flour

1 1/4 cups, plus 4 teaspoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh blackberries, or frozen blackberries, thawed and drained

Preparation

Preheat the oven to 350 degrees. Grease eighteen 2 1/2-inch muffin tins or line them with paper or foil liners. In a bowl, stir together the butter, milk, and eggs. In a mixing bowl, sift together the flour, 1 1/4 cups of the sugar, the baking powder, and the salt. Make a well in the center and pour in the milk mixture all at once; stir until blended. The batter will be lumpy: Do not overmix. Fold in the berries. Divide the batter among the prepared cups and sprinkle the remaining 4 teaspoons of sugar over the batter. Bake for about 25 minutes, or until golden.

Paula Deen's Kitchen Classics

TagsMuffin Pastries Blackberry Berry Fruit Snack Breakfast Brunch Baking Cookbooks

Recipe notes

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