These muffins are very easy to make, and with wild blackberries and a large dollop of maple butter (maple syrup whisked into butter), they are divine.
Paperline the muffin tins or butter them.
Whisk together the milk, sour cream, and eggs in a mixing bowl and set aside. Combine the dry ingredients in the bowl of an electric mixer, using the paddle attachment on low speed. Add the butter and mix until the butter is the size of small peas. Pour the sour cream mixture into the butter and flour mixture and mix just until the dough comes together.
Gently fold the blackberries into the batter.
Spoon the batter into the prepared tins. Sprinkle the brown sugar on top.
Let the muffins sit for 5 minutes and then turn them out.
© 1993 Emily Luchetti. All rights reserved.