Ingredients

　　1/2 cup (1 stick) melted butter

　　1/2 cup milk

　　2 large eggs, at room temperature

　　2 cups all-purpose flour

　　1 1/4 cups, plus 4 teaspoons sugar

　　2 teaspoons baking powder

　　1/2 teaspoon salt

　　2 cups fresh blackberries, or frozen blackberries, thawed and drained

　　Preheat the oven to 350 degrees. Grease eighteen 2 1/2-inch muffin tins or line them with paper or foil liners. In a bowl, stir together the butter, milk, and eggs. In a mixing bowl, sift together the flour, 1 1/4 cups of the sugar, the baking powder, and the salt. Make a well in the center and pour in the milk mixture all at once; stir until blended. The batter will be lumpy: Do not overmix. Fold in the berries. Divide the batter among the prepared cups and sprinkle the remaining 4 teaspoons of sugar over the batter. Bake for about 25 minutes, or until golden.

　　Paula Deen's Kitchen Classics