Blueberry Cupcakes

2 cups All purpose flour
1 Tbsp Baking powder
2 tsp Salt
2 Eggs, Large
1 cup Sour cream/Yoghurt
1 tsp Milk
2/3 cup Sugar
8 Tbsp melted butter (1 stick)
1 tsp Vanilla
22 oz.Fresh blackberries, cut in half(can use frozen )

Oven Temp ~ 400° Baking Time ~ 17-20 Min. Pan Type ~ 12 muffin pan

Preheat oven, position rack in center of oven. Grease a standard muffin pan or line with paper muffin cups.

Whisk together the flour, baking powder and salt in a large bowl.In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Over mixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.