Christie and her children Mallory and Connor came for their annual summer visit. It seems like just yesterday that they were babes in our arms. They are both growing up at the speed of light. Knowing that they still look forward to our summer time together means the world to me. Each summer adds another layer of memories to the fabric of their lives and I love being part of it! I promised I would bake muffins for breakfast if they picked the blackberries and I always keep my promise…
Blackberry Sour Cream Muffins
makes 12 large muffins
preheat oven 425*F
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 egg
1/2 cup sugar
1/2 cup light brown sugar
2 teaspoon ground cinnamon
1/2 cup butter, melted and cooled slightly
1 cup sour cream
1/4 cup thick plain yogurt
1 pint blackberries
Line 12-cup muffin tin with liners
Whisk the flour, baking powder, salt, and cinnamon in a medium bowl until combined.
In a separate bowl, whisk the egg with the sugars, melted butter, sour cream and yogurt – whisk until combined.
Add the blackberries to the dry ingredients.
Add the wet ingredients to the dry ingredients. Stir until the batter comes together, but do not over mix.
Spoon the batter into prepared muffin tins.
Bake at 425*F for 5 minutes.
Reduce oven temperature to 350*F and continue to bake for 22 more minutes.
Cool slightly then serve.
Some locals dismiss blackberries because in our part of the world, blackberries grow wild and have ‘too many seeds!’ I grew up thinking that the only thing you could do with a blackberry was to eat it raw. They’re delicious ‘au natural’ but they are equally lovely in muffins, pies, ice creams and sorbet. If you can, pick yourself a pint of wild blackberries and try these muffins. They are fantastic!
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