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Fresh Blackberry Muffins


1 stick unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs, room temperature
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh blackberries or frozen blackberries, thawed and drained
4 teaspoons sugar

Preheat oven to 375 degrees F. Grease 18 1/2 cup muffin cups.

Using an electric mixer, cream butter and 1 1/4 cups sugar in a large bowl until light. Add eggs 1 at a time, beating well after each addition.

Sift flour, baking powder, and salt into a small bowl. Mix dry ingredients into butter mixture alternately with milk. Fold in berries.

Divide batter among prepared cups. Sprinkle 4 teaspoons sugar on top of the muffins. Bake until a cake tester inserted in centers comes out clean, about 30 minutes.

NOTE:
This can be made with any berry you have available, especially blueberries.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.