Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 eggs
  • 8 tablespoons unsalted butter ((melted))
  • 1 teaspoon vanilla extract
  • 6 ounces blackberries ((approximately 1 cup))

Instruction

  • Preheat your oven to 400°F. Line the muffin pan with the paper liners. Set aside.
  • Combine the flour, sugar, baking powder and salt in a medium bowl and stir to evenly blend.
  • In a smaller bowl or larger measuring cup, whisk together the milk, eggs, butter and vanilla extract.
  • Stir the wet ingredients into the dry until just combined. Be careful not to over-mix the batter.
  • Gently fold in the blackberries. Some may break and that’s okay, but the goal is to have full, plump, juicy blackberries in every muffin.
  • Fill each well of the muffin pan about 2/3rds full with batter. I use about 1/4 cup per muffin.
  • Bake 18-20 minutes or until the muffins are lightly browned and a toothpick inserted into the center comes out clean.