Blackberry Muffins

Blackberries are in season here again.  I already had so many frozen from last year that I am trying to find a few ways to cook with the fresh ones.  I searched around for a recipe for blackberry muffins and found one at Simply Recipes.  I was looking for something slightly healthier so I adapted the recipe.

 

Blackberry Muffin Recipe

Makes about 20

 

1 ½ C all-purpose flour

1 C whole wheat flour

1 T baking powder

½ t baking soda

½ t salt

¾ t cinnamon

2 large eggs

1 C plain yogurt (vanilla would work too)

¾ C sugar (my blackberries were tart; if yours are sweet, you could use a bit less)

4 T (1/2 stick) melted butter

4 T coconut oil

1 t vanilla

1 ¾ C fresh blackberries, cut in half (frozen can be substituted just thaw & drain well)

 

Preheat oven to 375 degrees.  Line muffin pans with paper muffin cups or grease lightly.  Mix together the first 6 ingredients with a whisk in a bowl. 

 

In another bowl, mix together eggs, yogurt, sugar, butter, coconut oil, and vanilla.  Add this mixture to the dry ingredients.  Stir until just combined.  Add in blackberries and mix lightly. You just want to incorporate the berries.  Be careful not to overmix it.

 

Divide the batter into the muffin cups and bake for 17-20 minutes.  Let cool a couple of minutes before removing from pan.  Cool on wire rack. 

 

These freeze wonderfully.  I just reheat them in the microwave.