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The name is certainly a mouth full.  The urge to bake was upon me and muffins have been calling my name these last few weeks.  What is better than a moist berry-filled muffin to accompany our fruit and yogurt breakfast or perhaps have as an afternoon pick me up?

I am not a fan of overly sweet baked goods.  I always cut way back on the sugar – this recipe is no exception.  For these muffins, I loaded them up with not only lots of fresh blueberries, but blackberries too.  In addition to the fruit, I added some poppy seeds for texture and a hint of almond for flavoring.  Each bite of these little guys are definitely packed full of goodness.

Since I only had half and half instead of milk in the fridge, I decided a little extra richness was NOT going to hurt the recipe one bit – these muffins did not leave me feeling heavy or weighed down like many other muffins.

2 ½ cups all-purpose flour, sifted
2 tablespoons cornstarch
1 cup half and half + 3 tablespoons water – if using milk, do not add water
2½ teaspoons baking powder
½ c sugar, plus ¼ c or more for sprinkling
2 scant tablespoons sugar
½ cup butter, melted
2 eggs
½ teaspoon salt
1½ cups blueberries
½ cup blackberries, slice each berry in half or thirds, depending on size
2 teaspoons poppy seeds
1 teaspoon almond extract

Makes: 18 small muffins


Preheat oven to 400 degrees.

Sift together flour and cornstarch 4-5 several times to ensure they are both well incorporated.  Measure out 2 tablespoons of flour mixture and set aside.

Blueberry Blackberry Poppyseed Almond Muffin Batter

In a large mixing bowl, sift together all dry ingredients.  Then add half and half, water, ½ cup sugar, butter, eggs, poppy seeds, and almond extract.  Mix together all ingredients just until moistened – lumps in mixture are fine.

In a small bowl combine berries, 2 tablespoons sugar, and 2 tablespoons flour mixture.  Mix together until well coated.

Gently fold in the berries into muffin batter – do not over mix.

Butter muffin pan or use muffin cups to line.  Spoon batter and fill each cup 2/3 full.  Sprinkle muffins with ¼ cup sugar.

Bake for 18-20 minutes, until golden brown.  Insert a toothpick in center of muffin, it should come out clean.  Remove from pan, and transfer to a cooling rack.  Cool completely or savor while warm.