Have you ever had a blackberry muffin? I haven't, until today! I was so excited to try this recipe simply because I had never heard of a blackberry muffin before. I had a hard time finding blackberries, but finally located some and my search was well worth it!! These blackberry muffins are addictive!! They are super moist, slightly sweet and the sugary topping is delightful!!! I halved the recipe and ended up with 6 large muffins. It will be no problem eating them up this week! If you can find some blackberries, give these a whirl. They are fantastic and unique!!
These muffins are so simple and quick to throw together. I had them whipped up and in the oven in less than 10 minutes! The batter was very thick and the muffins needed about 30-35 minutes to bake instead of the 25 minutes in the recipe.
Blackberry Muffins - adapted from The Lady & Sons by Paula Deen
1 stick melted butter
1/2 cup milk
2 large eggs, room temp
2 cups all-purpose flour
1-1/4 cups ( plus 4 teaspoons sugar reserved for sprinkling on top of muffins)
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blackberries, or frozen blackberries, thawed and drained
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 no 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.
Delicious and Easy!! Head on over to My Girl Paula to see how the others enjoyed this recipe. Or, better yet, sign up and join us!! Next week we are making Paula's vegetable pancakes!!