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Blackberry-Blueberry Cardamom Muffins

Source of Recipe


From "The Berry Bible"






List of Ingredients



• 1/4 lb. (1 stick) unsalted butter, softened
  
• 3/4 cup plus 3 Tbsp sugar
  
• 2 large eggs
  
• 1 cup buttermilk
  
• 2 cups all-purpose flour
  
• 1/2 tsp coarse salt
  
• 3/4 tsp baking soda
  
• 1 tsp ground cardamom
  
• 1 cup (fresh) frozen or dried blueberries
  
• 1 cup (fresh) frozen or dried marionberries or other blackberry
  






Instructions



1. Preheat oven to 375 degrees (F). Grease or line muffin tins.
   
   
2. Cream the butter with 3/4 cup of the sugar in a mixing bowl. Break in the eggs and beat well. Pour the buttermilk over all and beat until smooth. Add the flour, salt, baking soda and cardamom and mix until blended. Gently fold in the blueberries. Divide the mixture equally among the muffin cups.
   
   
3. Roll the blackberries in the remaining 3 tablespoons sugar. Put 3 berries on top of each muffin, pressing them slightly into the batter.
   
   
4. Bake for 30 to 35 minutes, for jumbo muffins, 15 to 20 minutes for smaller muffins -- until a cake tester or toothpick stuck in the center comes out clean. Serve warm.
   
   Makes six 4-inch jumbo muffins.