Berry Ber-Dazzled Muffins

Seems like everybody's got blueberry muffins these days. Know what you never see? Blackberries in a muffin, so that's right...we went there. Behold the pantheon of the muffin/berry concoctions. As if perfection wasn't good enough we even threw in some cinnamon to truly deify these babies. If the "seedy" nature of the blackberry is off-putting however, you may feel free to restore these muffins to the humble blueberry roots from whence they came. But you know, once you go black.......nevermind.

Yield: 18 Small Muffins

Ingredients:   

• 313g Flour (Roughly 2 1/2 Cups)
• 1 1/2 Cup Sugar
• 3 Eggs
• 2 tsp Vanilla Extract
• 1 Cup Sour Cream
• 1/4 Cup Milk
• 1 Cup Blueberries
• 1 Cup Blackberries (Optional, additional cup blueberries if omitted)
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 tbsp Cinnamon
• 3/4 Cup Salted Butter (1 1/2 stick or 12 tablespoons)

Recipe:

Beat the butter and sugar together with a mixer until creamy.

Add in the eggs, milk, sour cream and vanilla. Continue mixing for a few more minutes.

In a seperate bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.

Slowly add the dry ingredients, continue mixing just until completely incorporated. Do not overmix.

Fold in the berries.

Fill the muffin liners to just below the top.

Sprinkle some coarse sugar on the top if you like.

Bake at 350F for 35-40min or until golden brown.

Remove, let cool and enjoy!