These went to work with me this week as part of a celebration to thank all our wonderful classified staff for all the many things they do to make our school the best there is. They are a nice change from the traditional blueberry. But if blueberries are your favorite, then by all means make the substitution.
Yields- 18 muffins
1/2 cup butter, softened
1 1/4 cup sugar
1 teaspoon vanilla
2 eggs
2 teaspoons baking powder
1/2 cup sour cream
1/4 cup milk
2 1/4 cups flour
16 oz fresh or frozen blackberries thawed
Grease muffin tins with cooking spray. Preheat oven to 375. In a large bowl cream the butter and sugar until light and fluffy. Add vanilla and eggs, one at a time. In a small bowl mix together the flour and baking powder.
Add to the creamed mixture with the sour cream and the milk. Mix until flour is just blended in. Batter should be stiff. By hand, fold in the berries. Using an ice-cream scoop, place one scoop in each muffin cup. Bake for 30 minutes.
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