| | Directions | | Grease a 24 mini-muffin tin with cooking spray. Slice berries in half & place in a bowl with the lemon juice. Add the 2 tablespoons sugar & toss lightly. In a mixing bowl beat butter, sugar, eggs, vanilla & milk until smooth. Add flour, baking soda & salt & beat until smooth, about 2-3 minutes. Fill each mini muffin about 1/4 full. Add 2 blackberry halves to each muffin, being careful not to allow too much of the liquid from the blackberry bowl to get into the batter. Pour remaining batter over the top of blackberries, filling each muffin section all the way. Bake at 350 for 14-16 minutes or until cooked through. Cool on a wire rack. |
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| Ingredients | | - |  | 1/2 cup butter or margarine, softened |
| - | | 1/2 cup sugar |
| - | | 2 Eggs |
| - | | 2 teaspoons vanilla extract |
| - | | 1 cup milk |
| - | | 2 cups white flour |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon Salt |
| - | | 2 cups blackberries, halved |
| - | | 2 tablespoons lemon juice |
| - | | 2 tablespoons Sugar |
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