Blackberry Lemonade Muffins

I am approaching my 6 month anniversary of having my blog. I have been having so much fun with this, and absolutely love the people I have been meeting through this great new network. The tips, idea's, and recipes that are shared are priceless.  These have all been great for me to break out of my routines and try new recipes and approaches to different food. If only I had more days in the week, to try more of the foods on my list!

Blackberries. I love baking with you. This is a muffin recipe that From Cupcakes to Caviar shared on her blog. It peaked my interest when first reading it, as I have one standard blackberry muffin recipe that I always go to.  I went for it! Time to try something new! It made such a thick batter, I was really frightened that I was going to have a flop. But with further reading, I saw that this thickness was correct. This is hands down, one of the most amazing muffins I have ever made. 

Blackberry Lemonade Muffins  (Source: From Cupcakes to Caviar)

2 c. flour

5 T. sugar

2 1/2 t. baking powder

1/2 t. salt

1/2 c. lemonade concentrate, thawed

1/2 c. milk

1/3 c. unsalted butter, melted

1 egg

1 t. vanilla extract

16 oz. frozen blackberries (keep frozen)

Coarse Sugar 

Preheat oven to 375 degrees. Grease or line muffin cups.  

In a large bowl, combine the dry ingredients. In another bowl, combine the rest of the ingredients except for the berries.  Add the wet ingredients to the dry and stir just until moistened. Fold in the berries*

Fill muffin cups about 3/4′s full. Sprinkle with coarse sugar, if desired.  Bake at 375 degrees until golden brown and a toothpick comes out clean. Approximately 20-25 minutes. Let muffins cool in pan for several minutes, then turn onto a wire rack to finish cooling.

** The batter will be very thick.