Blackberry Muffins

From November 16, 2008:  These blackberry muffins are quite a treat.  A little more decadent than usual.  I used light sour cream and frozen blackberries when I made these muffins.  You can use frozen blackberries if fresh are not available. Slightly defrost the frozen berries first, drain  the excess liquid, and then coat them lightly in flour before adding them to the muffin batter.  Sub raspberries or blueberries (or another type of fruit) for something a little different.

Blackberry Muffins

1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 T. baking powder
1/2 tsp. salt
2 large eggs
1 cup sour cream
2/3 cup sugar
6 T. melted butter
1 tsp. vanilla
1 – 1 1/2 cup(s) fresh blackberries, big berries cut in half
extra sugar for topping

Preheat oven to 400°F. Grease a 12 muffin pan or line with paper muffin cups.

Mix together the flours, baking powder and salt in a large bowl.

In a separate bowl, whisk together eggs, sour cream, sugar, melted butter and vanilla.

Add the wet mixture to the dry mixture and mix together with a few gentle strokes, just until the dry ingredients are moistened. Gently add the berries.  Do not overmix.  The batter should not be smooth.

Divide the batter among the muffin cups. Sprinkle the top of each muffin with a little bit of sugar.  Bake until a toothpick inserted into the middle of the muffins comes out clean, 17-20 minutes (or longer).  Let cool slightly before removing from the pan.

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