Friday, June 10, 2011

Blackberry and Vanilla Muffins

I absolutely love the fresh fruit available this time of year. I decided to use some of our blackberries in these delicious muffins. I doubled the recipe and it made 12 jumbo muffins.

Blackberry and Vanilla Muffins

2 cups (300 g) all-purpose flour
¾ cup (150 g) sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup (125 ml) milk
½ cup (125 ml) sour cream
2 large eggs
¼ cup (60 g) butter, melted
1 teaspoon vanilla extract
½ cup (120 g) fresh or frozen blackberries

Preheat the oven to 350°F. Line a 12-cup standard muffin pan with paper baking cups or spray with Baker’s Joy.

Combine the flour, sugar, baking powder, and salt in a large bowl. Beat the milk, sour cream, eggs, butter, and vanilla in a large bowl until just blended. Stir the milk mixture into the dry ingredients, followed by the blackberries.

Spoon the batter into the prepared cups, filling each one three-quarters full. Bake for about 18 minutes for standard muffins (25-30 minutes for jumbo muffins) or until golden brown and firm to the touch. Serve warm or at room temperature.

Makes 12 standard muffins.

Recipe Source: The Golden Book of Baking

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