I've gone through a muffin kick. There was a period of time that every Saturday or Sunday morning I'd get up and make a batch of muffins. To me, there isn't much like waking up and having a warm muffin, a cup of coffee, and watching the news or The Soup from the night before. A great way to start any day.
Blackberries were on sale which spurred this batch of muffins. These were excellent fresh out of the oven with the blackberries steaming and juicy.
Source: Rasa Malaysia
Yield: 10-12 muffins
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 stick unsalted butter melted and cooled
1 large egg, beaten
3/4 cup plus 2 teaspoon milk
1 1/2 cups blackberries
Preheat oven to 400 degree F. Line a muffin pan with 10 paper muffin cups or spray with non-stick cooking spray. Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar. In another bowl, together the melted butter, egg, and milk. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy). Add the blackberries to a bowl and stir them in just enough to combine.
Divide the batter evenly among the prepared muffins cups. Bake the blackberry muffins until golden, for about 20-25 minutes. Remove the blackberry muffins from the pan and transfer to a wire rack to cool.