Wild Blackberry & Sumac Muffins

Wild Blackberry & Sumac Muffins

Easy to make and deliciously moist treat to accompany coffee or tea

Serving Size: 6-8 muffins

1 cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

½ tsp cinnamon

2 large eggs

½ cup sour cream

1 ½ tsp vanilla (paste or extract)

¼ cup whole milk

Blake Hill’s Wild Sumac infused Blackberry Jam

Instructions

1

Preheat oven to 425˚F, and line a muffin tray with baking cups

2

Combine all dry ingredients in a bowl and set aside

3

In a stand mixer bowl, cream the butter and sugar together for 3-5 minutes; then add the eggs - one at a time; then sour cream, vanilla and milk; and finally dry ingredients - mixing until all combined but be careful not to overmix

4

Fill each muffin cup 2/3 full

5

Add a dollop of Blake Hill’s Wild Sumac infused Blackberry Jam in each cup and use a toothpick or skewer to swirl around the batter

6

Put muffin tray in preheated oven for 5 minutes, then reduce temperature to 350˚F and let cook for another 15-18 minutes (keep oven door closed while cooking otherwise may impact rise of the muffin tops)

7

Serve once cool, or slice in half and grill on a skillet for a crisp texture and Enjoy!

Wild Blackberry & Sumac Muffins

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