Back in Blackberry Muffins

I love muffins and the healthier the better. I tend to make muffins by the droves when I decide to bake them. We love them here at home and they are a good alternative as a breakfast item, snack, or when you are looking for a sweet treat. Hope you enjoy these simple and wholesome blackberry muffins.

What you will need:

2 cups whole wheat flour
2/3 cup light brown sugar (or regular white sugar)
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
2 eggs, beaten
1 1/2 cups 2% milk
1 cup fresh or frozen blackerries, slightly pureed
1/2 tsp vanilla extract

Preheat oven to 400 degrees. Spray muffin tin with non-stick cooking spray. In a large bowl, mix together flour, sugar, baking powder, salt, and cinnamon. In a seperate bowl, beat together eggs, milk, and vanilla extract. Combine wet ingredients to dry and mix well. Then stir in blackberry puree. *I like to add 1/2 tsp of Splenda or sugar directly into the blackberries and stir before I add them to the muffin batter. It takes some of the tartness out of the berries. After the berries have been combined with the rest of the mixture, spoon into muffin cups one tablespoon at a time. I usually end up using 2 tablespoons of batter per muffin cup. Place in oven and bake for 20 min. Remove and cool for 5 minutes. Then run a butter knife between each muffin and the tin to assure it will be able to be removed easily. After removal, let them cool for about 15 min.