Can’t find blackberries? Try raspberries or blueberries or look in your freezer aisle.
You make these just like you would make sugar cookies (creamy butter and sugar), rather than the “normal” way of making muffins, which usually includes melted butter and little or no stirring. The result is a more cookie-like crumb with a super crusty top! Winning.
To make 12 muffins
Two cups of all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons grated orange peel
2 cups fresh blackberries (or berries of your choice, if you can’t find fresh, use frozen!)
1 block of butter, softened
One cup of sugar
Half a cup of milk
Preheat the oven to 375°F.
In a large bowl, combine the flour, orange zest, baking powder, salt and cinnamon. Gently add the blackberries and stir so the berries are covered in flour. Set aside.
Cream the butter and sugar. Add the eggs, one at a time, until well combined. Add the milk and mix.
Pour the wet ingredients over the dry ones and stir gently, being careful not to crush the berries. Spoon the batter into 12 greased muffin tins and sprinkle vanilla sugar (or regular granulated sugar) on top.
Bake for 25-30 minutes until the tops are golden brown. Cool in the tins for five minutes, then remove and cool completely.