Blackberry Muffins

• 1/2 cup butter, softened
• 1-1/4 cups plus 1 tablespoon sugar, divided
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 2 cups fresh  blackberries (you can use Frozen)
• 1/2 teaspoon cinnamon 

In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries. Fill greased or paper-lined  (I recommend using paper-liner these were very sticky and hard to get out of the pan)  muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. 

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