Saturday morning Julie and Naomi baked blackberry muffins. Julie is the muffin baker at our house. She and Naomi looked through cooking magazines while Julie was at the hospital, planning which recipes they wanted to try. But when they pulled out the muffin tins Saturday they resorted to an old favorite.
"It smells like home," Julie said with a smile as the muffins were baking.
4 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup sugar
1/2 cup plain or vanilla yogurt
1 cup milk
4 cups blackberries, fresh or frozen
sugar for sprinkling, optional
Mix or sift dry ingredients in a bowl. In a separate bowl cream butter and sugar. Add yogurt, eggs and milk, and stir until combined. Gently stir liquid and dry ingredients together until blended. Fold in blackberries (the blackberries will fall apart with too much stirring).
Drop batter in greased or lined muffin tins. Sprinkle each muffin with sugar if desired. Bake at 375F for about 20 minutes. Cool slightly (about 5 minutes) before removing muffins from the pan. Makes about 2 dozen muffins.