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
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.
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.