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Ingredients
- 2 1/2 cups (320g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup (200g) sugar
- 2 large eggs
- 1 cup (236ml) sour cream
- 8 tablespoons (1 stick, 112g) warm unsalted butter
- 1 teaspoon milk or water
- 1 teaspoon vanilla
- 2 cups (300g) fresh blackberries, halved
Method
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Preheat the oven and prepare the pans:
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).
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Combine the dry ingredients:
Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
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Combine the sugar and wet ingredients:
In a separate bowl, whisk together the sugar, eggs, sour cream, butter, milk, and vanilla.
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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.)
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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, 17-20 minutes.
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Cool and serve:
Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.