Blackberry Muffins

01Method

1. 1

   Position a rack in the middle of the oven and heat to 400°F (200°C). Grease two standard muffin tins or fit them with paper liners (the recipe makes 16 to 18 muffins).

2. 2

   In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.

3. 3

   In a separate bowl, whisk the sugar with the eggs, sour cream, melted butter, milk, and vanilla until smooth.

4. 4

   Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain — the batter will be very thick, closer to a stiff dough than a pourable batter. Fold in the blackberries.

5. 5

   Distribute the batter evenly among the prepared muffin cups, filling each no more than three-quarters full. Bake at 400°F (200°C) for 17 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

6. 6

   Allow the muffins to cool in the pan for 2 to 3 minutes before transferring to a wire rack. Serve warm or at room temperature as soon as possible. Store any leftovers in an airtight container for up to 3 days, or freeze for up to one month.