We used this recipe with blueberries for years with great success. I recently added some frozen black raspberries to the batter instead, and I daresay the end result was even better. These are always a winner at my house, and if I want them to last more than two days, I have to wrap them up and stick them into the freezer right after they’ve cooled.
4 c. all-purpose flour
1 ½ c. sugar
½ c. butter, softened
1 c. milk
4 t. baking powder
1 t. salt
2 c. berries (I usually add the berries when they’re frozen so that they don’t all sink to the bottom of the muffin cup.)
Combine flour and remaining ingredients (except berries). Mix well, then stir in berries.
Fill muffin cups 2/3 full of batter.
Bake at 375 for about 20 minutes, or until toothpick comes out clean.