Blackberry Muffins

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Blackberry Muffins

 

This blackberry muffins are quite a treat. A little

more decadent than usual. I used light sour cream and

frozen blackberries when I made these muffins. You

can use frozen blackberries if fresh are not

available. Slightly defrost the frozen berries first,

drain the excess liquid, and then coat them lightly

in flour before adding them to the muffin batter.

 

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 T. baking powder

1/2 tsp. salt

2 large eggs

1 cup sour cream

2/3 cup sugar

6 T. melted butter

1 tsp. vanilla

1 - 1 1/2 cup(s) fresh blackberries, big berries cut

in half

extra sugar for topping

 

Preheat oven to 400°F. Grease a 12 muffin pan or line

with paper muffin cups.

 

Mix together the flours, baking powder and salt in a

large bowl.

 

In a separate bowl, whisk together eggs, sour cream,

sugar, melted butter and vanilla.

 

Add the wet mixture to the dry mixture and mix

together with a few gentle strokes, just until the dry

ingredients are moistened. Gently add the berries. Do

not overmix. The batter should not be smooth.

 

Divide the batter among the muffin cups. Sprinkle the

top of each muffin with a little bit of sugar. Bake

until a toothpick inserted into the middle of the

muffins comes out clean, 17-20 minutes (or longer).

Let cool for 2 to 3 minutes before removing from the

pan.