Many years ago, I was waiting to have blood drawn at the doctor and started flipping through a magazine when a recipe caught my eye. The recipe was for blackberry muffins, and the photos of the blackberries made my mouth water. Growing up in Oregon, all I had to do was walk out the backdoor and there were amazing blackberries ready for picking in the summer. Since moving to California, I had felt the lack of good blackberries, and I missed them.
Sitting in the doctor’s office, I faced a conundrum, I wanted that recipe, but I couldn’t rip the page out of the magazine. This was before the age of smart phones, but I decided I could quickly copy down the recipe, and managed to do so before they called my name. Not long after, I baked these muffins for the first time, and fell in love…
Ingredients:
- 8 tablespoons butter, softened (I usually reduce to 6 tablespoons and don’t notice a difference)
- 1 1/4 cup white sugar
- 2 eggs
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk (I use almond milk)
- 1 cup (or more) fresh blackberries
Instructions:
- Heat oven to 375 degrees
- Line muffin tin with liners (should make approximately 12 regular size muffins)
- Cream softened butter and sugar at high speed
- Add eggs one at a time
- Mix dry ingredients
- Add dry ingredients to wet ingredients, alternating with milk
- Fold in fruit
- Add to prepared muffin tin
- Bake for 25 to 30 minutes, or until a tester comes out clean and tops are golden brown
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