Saturday, February 7, 2009

Blackberries + Sour Cream = Creamy Berry Muffins!

I don't remember the last time I baked with Blackberries so when I found them on sale at Safeway, I decided to get some. I LOVE how Blackberries just burst and are so much juicier than Blueberreis and Strawberries! The sour cream made these muffins SO creamy! They actually kinda reminded me of my Ricotta Berry Muffins.

Ingredients: (6 muffins)

1 c all purpose flour
½ Tbsp baking powder
¼ tsp salt
1 large egg
½ c sour cream
½ tsp milk
⅓ c sugar
4 Tbsp (½ stick) warm melted butter
1 tsp vanilla
1 c of fresh blackberries, cut in half

Prep:

1. Preheat oven to 400°F. Grease a standard 6-cup muffin pan or line with paper liners.

2. Whisk together the flour, baking powder and salt in a large bowl. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.

3. 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.

4. Divide the batter evenly among the muffin cups. Bake for 17-20 minutes or until a toothpick inserted into the middle of the muffins comes out clean. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

2 comments:

foodhoe said...

Cookie, I'm so hungry just looking at those muffins, they sound delicious! which do you like better, these or the ricotta? I'm tempted to give them a try, even though I'm a lame baker...

Cookie said...

I'd have to say the Ricotta ones were richer and creamier while these were a bit tangier and lighter. Not sure...it might be a tie. I guess I'll have to bake the Ricotta ones again to give you a real answer! hehe

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