This past weekend our neighbors gave us a big ol’ bag of fresh picked blackberries – YUM! I think they are one of our favorite fruits. Blackberries and dewberries are so good fresh, frozen, in baked goods, jam, desserts, etc.
I got up a little earlier this morning to make blackberry muffins and they did not disappoint! So in case you’re feeling a bit domestic, here’s the recipe (courtesy of Taste of Home). I might just have to have another as a snack this afternoon…
1/2 cup butter, softened
1-1/4 cups plus 1 tablespoon sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
2 cups fresh or frozen blackberries (I would maybe cut these in half next time)
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.
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.