We love blueberry muffins in our house but blueberries tend to get used up quite quickly (no matter how many pounds we pick and freeze - why is that?!?) so now we are onto wild blackberries. They make delicious muffins (and frozen yogurt and smoothies and fruit crisp and...).
I thought I would look for a new recipe and came across this one, it sounded delicious! I started out intending to mostly follow the recipe but that didn't last very long. I had some plain yogurt to use up so I wanted to use that instead of the sourcream and milk and I wanted to use coconut oil instead of butter (not that I don't Love butter). I also didn't want to use that much sugar - I like my muffins to be just sweet. So here is what I ended up using.
2 1/2 cups flour (I used a combination of spelt and whole wheat)
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1 cup plain organic yogurt
1/2 cup sugar
1 very ripe banana - mashed well (this adds sweetness and lets me add less sugar)
6 Tbsp melted coconut oil
1 teaspoon vanilla
1 1/2 cups frozen blackberries
Preheat oven to 400°F. Grease a standard 12 muffin pan.
Mix together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
In a separate bowl, mash the banana until smooth then add eggs, yogurt, sugar, coconut oil, and vanilla. Mix.
Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. Don't overmix. The batter won't be smooth.
Divide the batter evenly among the muffin cups. Bake 17-20 minutes. This is very yummy so I suggest doubling the recipe - I did! ;-)