Kato's Blackberry & Blueberry Muffins

These muffins are at their best when served warm with plain or peach butter. They are very quick and easy to make. If you can find them, wild blueberries have a deeper flavor. Frozen fruit may be used, but need to be thawed first. This is a very versatile recipe, feel free to experiment with it.

• Ready In: 35 mins
• Serves: 6-8
• Yields: 12 muffins

Ingredients

• 1 3⁄4 cups flour
• 1⁄3 cup sugar, white
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  teaspoon lemon rind, finely shredded
• 1⁄2 cup blackberry, fresh
• 1⁄2 cup blueberries, fresh, wild
• 1  cup milk
• 1  egg, jumbo (or extra large)
• 1⁄3 cup butter, melted
• 2  tablespoons sugar, white (garnish)
• 1⁄16 teaspoon nutmeg (garnish)
• 1⁄16 teaspoon cinnamon (garnish)

Directions

1. Preheat oven to 400 degrees.
2. Combine flour, sugar, baking powder, salt and lemon rind in a large bowl.
3. Stir the blackberries and blueberries into the flour mixture, coating the fruit well.
4. Next add the milk, egg and butter, mixing just until moistened.
5. Do not overbeat, the batter should be lumpy.
6. In a small bowl mix the sugar, nutmeg and cinnamon together.
7. Pour the batter into greased muffin cups and top with the sugar spice garnish.
8. Bake in a 400 degree oven for 25 minutes.