Fresh Blackberry Muffins

1/2 cup (1 stick) unsalted butter, room temperature

1-1/4 cup sugar

2 large eggs, room temperature

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 cups fresh or frozen blackberries (thawed and drained, if frozen)

2 teaspoons sugar

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

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

Makes: 18-24 muffins