Blackberry Muffins

Ingredients

• 2 cups all purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup sour cream
• 1 tsp milk
• 2/3 cup sugar
• 1 stick melted butter
• 1 tsp vanilla
• 11 oz. of fresh blackberries, cut in half

Position rack in center of oven and preheat oven to 400 F.
Grease muffin tins (12-18 of them, depending on how big you like your muffins).
Whisk together 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 tot he dry mixture and mix together until the dry ingredients have moistened. DO NOT OVER-MIX. Add the berries. Batter will not be smooth.
Divide batter evenly among muffin cups. Bake for around 16 minutes, or until toothpick comes out clean.
Remove muffins from oven and turn them out onto a tea towel or something.

Thoughts: I found this recipe on someone else's cooking blog. She advertises them as the best blackberry muffins ever, and they are. They are very delicious. They are not too sweet, either, which Dan appreciated. I could have used a little more sugar, but the muffins are healthier this way anyway. So I'm down.
These tend to dry out fairly quickly if you aren't careful, so after a few days you'll have to heat them up in the microwave for them to soften up. Maybe 10-15 seconds. They are good with both butter and honey, but also delicious plain. If they get too old and dry to eat plain, chop them into fourths and dip them in chocolate fondue. That's what we did.

Disaster Index: 1/10