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Blackberry Muffins

Source of Recipe

From "A Real Southern Cook" by Dora Charles


Recipe Introduction

"You can make these muffins with any berry, really - blueberries, raspberries, boysenberries, whatever tastes good. But my favorite is blackberries, especially those big juicy ones that sometimes come into the market in the winter from Central America, just when you're hoping for a promise of summer coming. These aren't big old heavy muffins - they're light and not overly sweet, with great flavor."

List of Ingredients

◦  2 cups self-rising flour
◦  ¾ cup sugar
◦  1½ tsp ground cinnamon
◦  ¼ tsp baking soda
◦  1 cup milk
◦  1 large egg, lightly beaten with a fork
◦  1 stick (8 tablespoons) butter, melted and slightly cooled
◦  1 tsp grated lemon zest
◦  1 cup fresh blackberries
◦  Butter, for serving


Recipe

Set the oven to 400° F and adjust the rack position to the top third of the oven. Line a 12-cup muffin tin with cupcake liners or spray it with baking spray.

Sift the flour, sugar, cinnamon, and baking soda into a large bowl. Put the milk in a separate bowl and stir in the egg, melted butter, and lemon zest. Pour the wet ingredients onto the dry ingredients and very gently, using a fork, stir them just until the flour disappears. The muffins will be tough if you overmix the batter. Stir in the berries so they're evenly distributed.

Fill the muffin cups three-quarters full and bake until golden brown on top, 20 to 25 minutes. Serve the muffins hot in a napkin-lined basket with plenty of butter to spread on them.


Makes 1 dozen muffins


Tip:
If you're using very large blackberries, cut them in half. The juice will streak the muffins with a gorgeous color.