Blackberry Muffins

Ingredients:

2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 large eggs
1 cup sour cream
1 tsp. milk
1 cup sugar
8 tbsp. unsalted butter, melted and still warm
1 tsp. vanilla extract
1½ cups (about 5-6 oz) blackberries, cut in half (if using frozen, lay them on paper towels to absorb excess liquid)

Directions:

1. Position rack in center of oven and preheat to 400°F. Grease 18 muffin tins or line with paper muffin cups.
2. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
4. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. Do not overmix, the batter should not be completely smooth.
5. Divide the batter evenly among the muffin tins. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.