I remember summer days when mom would send us all out to the blackberry patch to fill our buckets with those giant sweet blackberries. We could spent all day picking berries and hiding from each other there. All the moisture on the coast of Washington state made those patches of blackberries so huge that you could totally be hidden while picking.
2 cups All purpose flour
1 Tb Baking powder
1/2 tsp Salt
2 Eggs, large
1 cup Sour cream
1 tsp Milk
2/3 cup Sugar
8 Tb Warm melted butter (1 stick)
1 tsp Vanilla
22 oz. Fresh blackberries, cut in half
(can use frozen)
Oven Temp ~ 400°
Baking Time ~ 17 -
Pan Type ~ 12 cup muffin pan
Whisk together the flour, baking powder and salt in a large bowl.
In a separate bowl whisk together eggs, sour cream, milk, sugar, butter and vanilla.
Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the blackberries. (If you are using frozen blackberries defrost them first, then drain the excess liquid.) Next, coat the blackberries lightly with flour. Over mixing will cause the muffins to be dense, not fluffy. The cupcake batter should not be smooth.
Divide the batter evenly among the cupcake cups. Bake Blackberry Cupcakes until a toothpick inserted into middle of 1 or 2 of the cupcakes comes out clean. Let Blackberry Cupcakes cool for 2 to 3 minutes before removing from pan. If not serving hot, let cool on a rack.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!