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Fresh Blackberry Muffins

1/2 c (1 stick) unsalted butter, room temperature
1 1/4 c Sugar
2 lg Eggs, room temperature
2 c All purpose flour
2 tb Baking powder
1/2 tb Salt
1/2 c Milk
2 c Fresh blackberries or frozen blackberries, thawed and drained
4 tb Sugar


Preheat oven to 375 degrees F. Grease eighteen 1/2-cup muffin cups. Using electric mixer, cream 1/2 C butter and 1 1/4 C sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder and salt into small bowl. Mix dry ingredients into butter mixture alternately with milk. Fold in berries.

Divide batter among prepared cups. Sprinkle 4 T sugar over. Bake until tester inserted in centers comes out clean, about 30 minutes. Serve warm or at room temperature.


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