Berry Good Muffins

Actually, he was right.  We did have a stockpile of Blackberries.  So much in fact that they took up the whole bottom drawer of the freezer.

And what better to put them into but muffins!

I have a recipe that I used when I baked at my store that everyone still raves about after almost 4 years.  Since it’s not “my” recipe (found it on the web) I’ve never held back in sharing it with whomever wants it.

And today, I’m gonna share it with you!

The cast of characters are:

• 1/2 cup butter
• 1 1/4 cups white sugar
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 2 1/2 cups fresh fresh blueberries
• 1/4 cup white sugar

Now this is usually the time when I step in and tell you that I didn’t follow the ingredient list exactly, but for this recipe that is not the case.  I have to admit that this one time every amount and ingredient works perfectly.

HOWEVER, there are two things that you can do differently and it won’t change the outcome one iota.  First, you don’t have to use fresh blueberries.  If you have frozen, just thaw them out and you’re good to go.  Don’t have blueberries?  No problem!  Use whatever fruit you have available:  blackberries, raspberries and peaches are fantastic!!  I always add a little of the juice to the mix to give it just a little more kick.

And that extra 1/4 cup of white sugar is to sprinkle on the top of the muffin before baking to give it a nice sugary crunch.  I’ve found that course sugar (also known as decorating sugar) is really the way to go.  I buy it from the bakery department at our local grocery store for little or nothing.

All right, on to the assembly.

Preheat oven to 375 degrees.  Grease and flour muffin pans or use paper liners.

In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy.  Add eggs one at a time and mix in.

In a separate bowl mix flour, baking powder and salt.  Add flour mixture, alternating with milk.  Mash 1/2 cup berries and stir into batter.  Fold in remaining berries.

Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar (or sprinkle with a generous pinch of course sugar).

Bake at 375 for 30 minutes.  Remove from oven and wait 20 minutes to remove from pans.

I have to pull out my rebel baking card once again and tell you that I didn’t follow their baking directions to the letter.  If you are using regular muffin tins, 30 minutes is going to be wayyyyyy to long.  I’d go 20 minutes to start.  When the tops start getting brown, stick a toothpick in the center and if it comes out clean, they are done.  If you are making the big “Texas” size muffins, then 30 minutes is about right.

As for me, I’ve been on a muffin top kick lately so mine are done after 11-12 minutes.

Also, don’t wait 20 minutes to pull them out of the pan.  They will continue to cook while sitting in that hot metal and you will end up with an over-cooked, dry muffin.  Pop those babies out of there after a couple minutes and cool on a wire rack.  They will be hot, so please be careful!

Oh.  My.  Goodness.

Is your mouth watering as much as mine?

Believe me when I tell you that a single batch of these will not last long, because your family will devour them as soon as they are cool enough to eat.