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Dewberry Jewels
From The Junior League of Houston’s Stop & Smell the Rosemary
½ cup (1 stick) unsalted butter, at room temperature
1 ¼ cups sugar
2 large eggs, at room temperature
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 ½ cups fresh dewberries, blueberries, blackberries, or raspberries
4 teaspoons sugar
Preheat the oven to 375 degrees. Lightly grease a muffin pan. Cream the butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift the flour, baking powder, and salt into a small bowl. Add the flour mixture to the butter mixture, alternating with milk. Fold in the berries. Divide the batter evenly among muffin cups. Sprinkle the tops with sugar. Bake for 30 minutes, or until golden brown.
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