An easy and quick batch of sugar-crusted black raspberry muffins with just the things you have on hand right now.
Prep Time10 minutesmins
Cook Time30 minutesmins
Course: Muffins
Cuisine: American
Keyword: Easy Blackberry Muffins
Servings: 12muffins
Calories: 200kcal
Author: Paula Cockwell
Ingredients
1/2cupButter
1cupSugar230 grams
1 1/2cupsBlack Raspberriessliced
2lgEggs
2cupsFlour315 grams
2tspBaking PowderNo change for high altitude
1/2tspSalt
1/2cupMilk
1tspVanilla
Instructions
Preheat oven to 375°F. Prepare a muffin tin by greasing or spraying each cup, or lining with cupcake papers.
Cream butter and sugar until light yellow and fluffy - about 3 minutes. Add eggs one at a time.
While butter is creaming, crush 1/2 of the berries and leave the other half whole. (I sliced my berries in half, just because they were so huge.)
In a separate bowl, whisk together flour, baking powder and salt. Mix into the creamed butter mixture, alternating with the milk. Then add the vanilla.
Mix in the crushed berries. Remove the bowl from the mixer and fold in the remaining berries with a spatula.
Spoon or scoop the batter into the tins, about 3/4 full.
Sprinkle the top with sugar crystals (optional). I use about 1/2 to 1 tsp per muffin.
Bake for 25 minutes. Remove and cool in pan for 5 minutes, then cool on rack.