I wanted fruit muffins this weekend, so I adapted a blueberry muffin recipe into a blackberry muffin recipe. I did this because I had frozen blackberries on hand. (And that reminds me that I can't wait until summer to pick as many raspberries and blackberries as possible!)
1 1/2 cups flour
1 cup wheat flour
1 cup quick-cooking oats
1 cup sugar
1 Tbsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups reduced-fat sour cream
1/2 cup non-fat yogurt (I used strawberry that I had in the refrigerator)
1/2 cup milk (may need to add slightly more)
3 Tbsp. canola oil
2 tsp. vanilla
1 1/2 cups blackberries
1/2 cup flour
1 Tbsp. brown sugar
1 Tbsp. butter, melted
Preheat oven to 400ºF. Combine all dry ingredients together with a whisk. In separate bowl, beat together sour cream, yogurt, milk, oil, vanilla and egg. Add wet ingredients to flour mixture, and stir until just mixed. Stir in blackberries.
Spoon two rounded tablespoons of batter into greased muffin tins.
Combine streusel ingredients together, and sprinkle streusel evenly over muffins.
Bake muffins 15 minutes or until muffins spring back when touched lightly. Cool in pans 10 minutes and then completely on wire racks. (Or devour while still hot!) Makes approximately 2 1/2 dozen muffins.