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1
Leave the butter and eggs at room temperature.
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2
Weigh out the other ingredients to be ready to use.
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3
The * ingredients are for the topping.
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4
Combine the sugar and the cinnamon (optional.)
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5
Cream the softened butter and then add the sugar.
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6
Add the beaten egg to Step 2 in 2-3 batches while mixing it in well.
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7
Then add the salt.
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8
Sift the flour and baking powder together and then add 1/3 of it to Step 3 and mix it in.
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9
Also add 1/3 of the milk and stir.
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10
Alternate adding the remaining powder ingredients with the milk for two more turns, mixing them in each time.
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11
Add the blackberries to Step 5 and stir them in.
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12
(If you will be topping the muffins with blackberries, set aside 20-30 berries.)
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13
Pour the batter from Step 6 into the muffin tin (about 80% full).
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14
[This Step is optional] Top the muffins with the blackberries you set aside and the combined * cinnamon and sugar ingredients.
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15
Bake for 20 minutes at 175C and they're done.
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16
Once a toothpick is removed cleanly, they're done.
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17
These are stuffed with blackberries.
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18
If you think there doesn't need to be so many berries in the muffins, decrease the amount.
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19
The cake is so moist that they can still be enjoyed 2 days later.
