Blackberry Muffins

Ingredients

• 2 1/2 cups all purpose flour
• 1 Tbsp baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon milk
• 1 cup sugar
• 8 Tbsp warm melted butter
• 1 teaspoon vanilla
• 1 1/2 cups of blackberries, fresh or frozen

Directions

1. Set an oven rack in the middle, then bring the temperature to 400 degrees F (200 degrees C). Coat a standard 12 muffin pan with grease, or use paper muffin cups; once the berries are added, you’ll have more batter than 12 muffins, and the full batter made 18 muffins.
2. Add the flour to a large bowl; whisk in the baking powder, baking soda, then the cinnamon and salt.
3. In a separate bowl, whisk together the eggs and sour cream, plus the milk, sugar, butter, and vanilla.
4. Pour the wet ingredients over the dry ones and bring them together with just a few gentle strokes, stopping as soon as the flour mixture is moistened. Fold in the blackberries. If they are frozen, thaw them first, pour off excess liquid, and dust them lightly with flour. Resist the urge to keep stirring; too much mixing makes dense muffins instead of fluffy ones. The batter should be lumpy, not smooth.
5. Share the batter evenly between the prepared muffin cups. Slide the pan into the 400 degrees F (200 degrees C) oven for 17-20 minutes, or longer, until a toothpick poked into the center of 1 or 2 muffins comes out clean.
6. Give the muffins 2 to 3 minutes to cool in the pan before you take them out. If you are not serving them hot, transfer them to a rack to cool. Serve as soon as you can, preferably within a few hours of baking.