Fresh Blackberry Muffins

Submitted by Leslie in Texas

"These scrumptious muffins have a cake like texture and are great for breakfast or as part of a brunch menu. From the R.S.V.P. section of an August 1989 issue of Bon Appetit magazine. The recipe was requested from the White Swan Guest House, a bed and breakfast in Mount Vernon, Washington."

 

• Ready In: 55mins
• Ingredients: 9
• Yields: 18 muffins

ingredients

• 118.29 ml unsalted butter, room temperature
• 295.73 ml sugar
• 2 large eggs, room temperature
• 473.18 ml all-purpose flour
• 9.85 ml baking powder
• 2.46 ml salt
• 118.29 ml milk
• 473.18 ml fresh blackberries
• 19.71 ml sugar

directions

1. Preheat oven to 375°F.
2. Grease eighteen muffin cups or line with paper liners.
3. Using electric mixer, cream 1/2 cup butter and 1 1/4 cups sugar in large bowl until light.
4. Add eggs one at a time, beating well after each addition.
5. Sift flour, baking powder and salt into small bowl.
6. Mix dry ingredients into butter mixture alternately with milk; fold in berries.
7. Divide batter among prepared cups; sprinkle 4 t. sugar over.
8. Bake until tester inserted in center comes out clean, about 30 minutes.
9. Serve warm or at room temperature.