Blackberry Muffins

We are in blackberry heaven this week, also known as Hornby Island, BC, Canada. The bushes grow wild by the thousands, and we're constantly searching for ways to use them. You can pick $100 worth in about 10 min. We've had blackberry cobbler, blackberry cake, blackberry muffins, blackberries on our yogurt, in our cereal, you name it. This recipe is for blackberry muffins, and it's a double batch. You can half it if you want, but you'll be sorry. You can always freeze them.

3 3/4 cups all purpose flour

1 1/2 Tbsp baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

3 eggs

1 1/2 cup plain yogurt

1 1/2 cups sugar

12 Tbsps Earth Balance buttery spread (or 4 Tbsps butter and 8 Tbsps EB), melted

1 1/2 teaspoons vanilla

2 1/2 cups fresh blackberries

Preheat oven to 400F. Spray 2 standard 12-muffin pans with non-stick spray. Whisk together flour, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk together eggs, yogurt, sugar, butter and vanilla in another. Add the wet to the dry and mix together until just moist, do not overmix. Fold in the berries, batter will not be smooth. Bake 20-25 minutes. Let cool a couple minutes before removing from the pan.

Makes 24 muffins