Black and Blueberry Muffins

These are moist and sweet, and full of berries - and in my opinion are much better than plain blueberry muffins. My two children cannot get enough of them, and often bring me berries they have picked to make these muffins. The muffins are made with whole wheat flour and wheat germ, but the kids do not seem to notice.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 136 Calories

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 eggs, beaten
• 1 tablespoon baking powder
• ⅔ cup white sugar
• 1 cup whole wheat flour
• 1 cup fresh blackberries
• 1 cup fresh blueberries
• 2 cups half-and-half cream
• ⅓ cup wheat germ

Recipe Instructions

Step 1

Bake in preheated oven for 20 minutes, or until done.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.

Step 3

In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.