Blackberry Muffins
Thanks Mom :-)


1/2 cup (1 stick, 4 oz) butter, room temperature
1 cup  (8 oz) sugar
2 large eggs, room temperature  (OR, 1 egg plus 2 egg whites)
2 cups (~8 oz) flour
2 teaspoons baking powder
1/2 teaspoon salt (optional, I find)
1/2 cup (4 fl. oz) milk - less if you use frozen berries
2 cups fresh blackberries or thawed and drained frozen blackberries

Preheat oven to 375 degrees F (Gas mark 4-5 if you are in the UK).

Using electric mixer or wooden spoon, cream butter and sugar in large bowl till light.  

Add eggs one at a time and beat well after each addition.  

Sift flour, baking powder (and salt) into small bowl.  

Mix dry ingredients into butter/sugar alternately with milk. 

Fold in berries.  Do not overmix.

Divide batter among muffin cups (should be greased or lined with paper cups).

If you are feeling fancy, top muffins with sugar or struesel mixture.

Bake 20-30 minutes, or till tested clean.  Recipe says makes 18 but I use a super-size tin and
it makes 6 of those.