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Whole Wheat Blackberry Mini Muffins

adapted from Martha Stewart Cupcakes 
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 20 muffins

Ingredients

  • 1/2 cup whole wheat flour I used white whole wheat
  • 1/4 cup masa corn flour (or finely ground cornmeal
  • 1 teaspoon baking powder
  • 1/2 cup granulated sugar
  • 1 tablespoon powdered buttermilk
  • 1/4 cup milk
  • 1 egg
  • 4 tablespoons unsalted butter melted
  • 1/2 container blackberries
  • 1-2 tablespoons raw sugar

Instructions

  • Pre-heat oven to 375 degrees.
  • In a microwave safe bowl, melt butter in the microwave.
  • While the butter is melting, stir together whole wheat flour, corn flour, baking powder, and powdered butter milk in a large mixing bowl. Add in the butter, milk and egg. Stir until just combined, the batter will be thick.
  • Line a mini muffin pan with mini muffin wrappers or grease the pan.
  • Scoop 1 teaspoon batter into each muffin wrapper. Press one blackberry into the top of each muffin. Sprinkle raw sugar over the top of the muffins.
  • Bake for 12 minutes at 375 degrees. Allow to cool and enjoy!