Blackberry Muffins

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   1. Position rack in the center of the oven.

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   2. Cut the fresh blackberries in half and set aside. If you're using frozen blackberries, first defrost them, drain the excess liquid, and coat them with just a little flour.

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   3. Whisk together flour, baking powder, and salt in a large bowl.

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   4. Use a microwave to melt the butter in a large, microwavable bowl.

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   5. Whisk the eggs, sour cream, milk, sugar, and vanilla into the bowl with the butter.

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   6. Pour the wet mixture into the dry mixture and mix slightly (until the dry ingredients are moist).

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   7. Add the blackberries, but be careful not to overmix. If the batter is too smooth, the muffins will be too dense.

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   8. Pour the batter into the muffin cups.

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   9. Bake for 17-20 minutes at 400u00b0F until a toothpick inserted into the muffins comes out clean.

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    10. Allow to cool for 2-3 minutes before removing from the muffin pan. Then serve warm or allow to cool on a rack.

No additional tips available.