Blackberry Muffins

Preheat the oven to 400°F (200°C). Position a rack in the center of the oven and preheat to 400°F (200°C). Grease 2 standard muffin pans or line with paper muffin cups (this recipe yields 16 to 18 standard-size muffins).

Combine the dry ingredients: Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.

Combine the sugar and wet ingredients: In a separate bowl, whisk together the sugar, eggs, sour cream, butter, milk, and vanilla.

Mix the batter and add the berries: Add the wet mixture to the dry mixture, and mix together just until the dry ingredients are moistened. The batter will be very thick, more like a moist dough than a batter. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid and coat them lightly in flour.)

Divide the batter and bake: Divide the dough evenly among the muffin cups, filling each no more than 3/4 full. Bake at 400°F (200°C) until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17 to 20 minutes.

Cool and serve: Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking. Store leftover muffins in an airtight container for up to 3 days or freeze for up to a month. Reheating them slightly in a toaster oven or microwave restores their fluffiness a bit. Did you love this recipe? Leave us stars below!