March 17, 2015
BLACKBERRY MUFFINS.....FABULOUS AND EASY TO MAKE
Estelle's believes that the dinner table
The Heart of the Home!
OK....please don't pass this up...these may be the BEST muffins I ever baked!
I had a little carton of fresh blackberries in the fridge and
decided to bake muffins since it was a gray and rainy day.
Don't you just love to bake something luscious when it's that kind of day?
Oh honey, baby.....divine I tell you!
There used to be this fabulous restaurant in Fort Worth known as
Celebrations! They had the most beautiful basket just full of
homebaked muffins of different varieties.
A good southern tea room will also have warm, flavorful muffins on the table
so you can have a little bite of deliciousness as you sip your sweet tea.
I cut the recipe in half since I only had one cup of blackberries.
This made six beautifully sized muffins. If I owned my own bakery,
these would be one of my specialities!
I am going to put this on the hit parade for holiday mornings too!
Oh yes, Easter....beautiful for an Easter brunch!
FRESH BLACKBERRY MUFFINS
1/2 cup butter, softened
1-1/4 cups plus 1 tablespoon sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
2 cups fresh or frozen blackberries
In a large bowl, cream butter and 1-1/4 cups sugar.
Add eggs, one at a time, beating well after each addition.
Combine the flour, baking powder and salt;
gradually stir into creamed mixture alternately with milk, beating well after each addition.
Fold in blackberries.
Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Thank y'all for stopping by
Hope you enjoy!