BLACKBERRY MUFFINS
These blackberry muffins made with fresh blackberries are so good for breakfast or just anytime. The whole wheat flour in the recipe gives them a fruity, nutty taste that goes just great with a cup of coffee or big glass of milk. Kids love them, too!
1 cup buttermilk (could use regular milk) 1/4 cup oil (I use Canola) 4 tablespoons butter or margarine, melted 2 eggs 1/4 cup brown sugar 1/2 cup white sugar 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla flavoring 1 1/2 cups fresh blackberries (could use frozen)
In a mixing bowl, add milk, oil, eggs, melted butter, vanilla and sugars. Mix well with mixer. Add in flours, salt, soda, and baking powder and continue mixing. Fold in blackberries. Spray a muffin pan and fill each cup almost to the brim. Bake in preheated 400 degree oven about 25 minutes. Let cool in pan about 10 minutes. Makes 12 muffins. Enjoy!
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