Sour Cream Blackberry Muffins

Sincerely, sometimes all you need is a really good muffin.

Gather together:
2 cups flour
1/2 teaspoon salt
1 Tablespoon baking powder
2 large eggs
1 cup sour cream
1 teaspoon milk
2/3 cup sugar
1 teaspoon vanilla
1 stick melted butter
2 cups blackberries
(About 50 fresh berries, rinsed and patted dry on paper towels)

Preheat oven to 400°F.
Line 12 cup muffin pan with paper cups and spray top of pan with PAM.

BOWL 1) Mix flour, baking powder and salt.
BOWL 2) Whisk eggs, sour cream, sugar, milk, warm butter and vanilla.

Fold wet ingredients into dry until the dry ingredients are moistened. You will still have some dry mixture showing. The batter should be very lumpy. Fill muffin cups 1/2 way, add 4 or 5 berries, then top with more batter. Or you can just poke berries into the top of filled cups. Fun and messy for kids!

Bake until a toothpick inserted into the middle comes out clean
15-20 minutes. Let cool a bit before devouring.