2½ cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
2 eggs, large
1 cup sour cream
1 tsp milk, or water
1 cup sugar
8 tbsp unsalted butter, (1 stick) warm, melted
1 tsp vanilla
1½ cups fresh blackberries, (about 6 ounces) halved
Position rack in center of oven. Preheat oven to 400 degrees F. Grease a standard 12 muffin pan or line with paper muffin cups.
Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
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. The batter is not batter-like, but more like a dough. Do not over-mix.
Divide the dough evenly among the muffin cups. Bake for 17 to 20 minutes until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean.
Let cool for 2 to 3 minutes before removing from the pan.
Serve as soon as possible, preferably within a few hours of baking. Enjoy!
If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.
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