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Preheat oven to 375 degrees.
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Grease muffin tins, or line with muffin cups.
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Beat butter and sugar until creamed.
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Add eggs one at a time, beating well between each addition.
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Combine the flour, baking soda and salt in a separate bowl, and measure out the milk.
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Alternate adding the milk and flour mixture while continuing to mix, ending with the milk.
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Fold in the blackberries.
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Fill the muffin cups with batter two-thirds full and sprinkle with a little sugar (optional).
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Bake regular sized muffins for 20-25 minutes. The Jumbo muffins took about 5 minutes longer, or until a toothpick comes out clean.
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Cool for about 5-10 minutes and then remove and let cool on wire rack.
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Makes about 1 1/2 dozen regular sized muffins or 9 jumbo muffins.