Blackberry Muffins Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1 egg, lightly beaten | ||
| Milk | 3/4 Cup (16 tbs) | |
| Vanilla extract | 1/4 Teaspoon | |
| 1-3/4 cups plus 1 tablespoon all-purpose flour, divided | ||
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Blackberries | 1 Cup (16 tbs) | |
Directions
In a mixing bowl, cream butter and sugar.
Add egg and mix well.
Beat in milk and vanilla until almost smooth, about 1 minute.
Combine 1-3/4 cups flour, baking powder and salt; stir into creamed mixture just until combined (batter will be thick).
Toss blackberries with the remaining flour until coated; fold into batter.
Fill greased or paper-lined muffin cups half full.
Bake at 425° for 20-25 minutes or until muffins are golden and test done.
Add egg and mix well.
Beat in milk and vanilla until almost smooth, about 1 minute.
Combine 1-3/4 cups flour, baking powder and salt; stir into creamed mixture just until combined (batter will be thick).
Toss blackberries with the remaining flour until coated; fold into batter.
Fill greased or paper-lined muffin cups half full.
Bake at 425° for 20-25 minutes or until muffins are golden and test done.
Chef
