Ingredients
- 2 cups (230 grams) whole wheat flour, spooned and leveled*
- ⅓ cup (45 grams) ground flaxseed
- 1 cup (200 grams) dark brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1.5 cups (350 ml) kefir or buttermilk
- ⅓ cup (80 ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 6 ounces (170 grams) fresh blackberries*
Instructions
- Preheat oven to 400 F (200 C). Grease or line a tin for 12 muffins.
- Mix together the flour, flaxseed, brown sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
- In a separate bowl, whisk together the kefir, vegetable oil, egg and vanilla extract until combined.
- Pour the wet ingredients into the dry and stir until just combined.
- Gently fold in the blackberries.
- Scoop the batter into the prepared muffin tin and bake for 20 minutes or until golden brown and an inserted toothpick comes out clean.
- Allow the muffins to sit in the tin for 10 minutes and then remove to a wire rack to cool completely.
Notes
Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring. Use a spoon to lightly scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Blackberries: To substitute frozen blackberries, do not thaw. Add to the batter directly from the freezer and increase the cooking time by several minutes if necessary.
Storing: Cover and store at room temperature for several days or keep in the refrigerator for up to one week.