- 1 1/2 C flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 C packed brown sugar
- 4 Tbsp melted butter
- 1 large egg
- 3/4 C plain yogurt
- 2 Tbsp milk
- 1 tsp vanilla
- 1 C blackberries, frozen or fresh
2. In a large bowl, mix together the flour, baking powder, salt, and brown sugar. In another bowl, combine the melted butter, egg, yogurt, milk, and vanilla until well mixed. Pour the wet ingredients into the dry and gently stir. Add in the blackberries and stir until just combined.
3. Spoon batter into paper cups and bake for about 20 minutes or until the tops are golden. Allow to cool for 5-10 minutes, serving while still warm.
Yield: 12 muffins
Robyn's notes: I may eventually cut this recipe down, but sometimes you just have to make it once at full-size in order to determine the best method for halving the single egg. These muffins definitely need the paper linings for the tin, they wouldn't have come out of a tin that's just been sprayed or greased. When combining the wet ingredients, I melted the butter in the microwave, let it sit to cool while I combined the rest of the wet ingredients, then slowly drizzled in the butter while stirring. If you add melted butter to cold egg, the egg will start to cook in the bowl. For me, the 20 minute cook time was perfect, it definitely could not have come out any sooner and shouldn't go much longer, but some ovens might need one or two minutes more. I used fresh berries. The berries, by the way, are somewhat molten when the muffins first come out of the oven, so be careful. Would make a good brunch muffin.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently