I used all whole wheat flour, cut the sugar down to 1/3 of a cup and cut the baking powder down to a teaspoon and a half so it wouldn't overpower the muffin's flavor. I used "soured" fat free milk to cut back on the fat. I got a couple more than eighteen muffins, I got 23 medium sized muffins. These turned out really well, though mine were a bit wet. It could be because I picked my blackberries near the end of the season, you never know with blackberries. These smelled really well while they were baking and the family enjoyed them. Mine didn't turn out all that pretty, I think next time I might make a low-sugar streusel topping for the muffins. I think these would have made great whole grain blackberry pancakes.
Was this review helpful?
2 users found this review helpful
I used all whole wheat flour, cut the sugar down to 1/3 of a cup and cut the baking powder...