BLACKBERRY MUFFINS.....FABULOUS AND EASY TO MAKE

Estelle's believes that the dinner table

is 

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 eggs

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

Estelle's today!

Hope you enjoy!