Blackberry Muffins
Ingredients
- g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- g) sugar
- 2 large eggs
- ml) sour cream
- 8 tablespoons unsalted butter
- 1 teaspoon milk
- 1 teaspoon vanilla
- 2 cups blackberries
Shop ingredients
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Instructions
- Position a rack in the center of the oven and preheat to 400°F (200°C). Grease 2 standard muffin pans or line with paper muffin cups (this recipe yields 16 to 18 standard-size muffins).
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.,Simply Recipes / Sally Vargas
- In a separate bowl, whisk together the sugar, eggs, sour cream, butter, milk, and vanilla.,Simply Recipes / Sally Vargas
- Add the wet mixture to the dry mixture, and mix together just until the dry ingredients are moistened. The batter will be very thick, more like a moist dough than a batter.,Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid and coat them lightly in flour.),The batter is not batter-like, but more like a dough. Do not over-mix! Over-mixing will cause the muffins to be dense, not fluffy. It should not be smooth, but rather lumpy.,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas
- Divide the dough evenly among the muffin cups, filling each no more than 3/4 full. Bake at 400°F (200°C) until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17 to 20 minutes.,Simply Recipes / Sally Vargas
- Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.,Serve as soon as possible, preferably within a few hours of baking. Store leftover muffins in an airtight container for up to 3 days or freeze for up to a month. Reheating them slightly in a toaster oven or microwave restores their fluffiness a bit.,Did you love this recipe? Leave us stars below!,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas
Source
Original recipe: View Original