Blackberry Muffins
Taste of Home's Holiday & Celebrations Cookbook
No one can resist these buttery muffins bursting with juicy blackberries. They make a nice addition to any breakfast table.
—Julee Walberg, Carson City, Nevada
SERVINGS: 18
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
- 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 milk
- 2 cups fresh or frozen blackberries
Directions:
In a mixing 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; stir into creamed mixture alternately with milk. 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 comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.