|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , lightly beaten|
|Milk||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
|All purpose flour||29 Tablespoon, divided (1 3/4 Cups Plus 1 Tablespoon)|
|Baking powder||2 1⁄2 Teaspoon|
|Fresh blackberries||1 Cup (16 tbs)|
In a mixing bowl, cream butter and sugar.
Add egg and mix well.
Beat in milk and vanilla until almost smooth, about 1 minute.
Combine 1-3/4 cups flour, baking powder and salt; stir into creamed mixture just until combined (batter will be thick).
Toss blackberries with the remaining flour until coated; fold into batter.
Fill greased or paper-lined muffin cups half full.
Bake at 425° for 20-25 minutes or until muffins are golden and test done.