Blackberry Goodness

I have been waiting...

And waiting and waiting and waiting...

And finally they have arrived...Blackberries! I have big plans for them this year. Jam, cobbler, muffins, sorbet. We are one blackberry loving household. Since Adam is just as excited about tasting the results of these sweet little berries, he offer to help me pick batch #1. We went down the road and filled our tupperware container to the brim.

The first blackberry treat of the season were muffins inspired by a recipe by Martha Stewart.

Ingredients
Makes 6 large or 12 small muffins
6 tablespoons unsalted butter, room temperature, plus more for tins
3 cups plus 2 tablespoons all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
1 3/4 cups blackberries
Directions
Preheat the oven to 375 degrees.butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

YUM!