Maggie's Muffins with Blackberries

Photo courtesy Maggie Dudacek

Editor's Note: A recipe exclusive to the Bulletin Blog! Former Market Bulletin intern Maggie Dudacek created these blackberry muffins from scratch, using whole-kernel, whole-grain wheat flour from Cochran, Ga., business Back to the Basics 101 and blackberries from Jaemor Farms in Alto, Ga. Visit our YouTube channel and watch the video to learn more about Back to the Basics 101, which was recently featured in the paper!

Ingredients:
For the muffins:
1.5 cups Back to the Basics 101 flour (or all-purpose flour)
1/2 cup white sugar
1/4 cup brown sugar
1/2 teaspoon salt
2 teaspoons baking soda
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blackberries

For the crumble topping:
1/2 cup white sugar
1/3 cup Back to the Basics 101 flour (or all-purpose flour)
1/4 cup butter, cubed
1.5 teaspoons ground cinnamon

Instructions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Combine 1.5 cups flour, half-cup sugar, quarter-cup brown sugar, salt and baking powder.
3. Mix vegetable oil, egg and milk. Pour into flour mixture and mix well, then fold in blackberries. Set aside.
4. Mix remaining sugar, flour, butter and cinnamon together to create crumbled topping.
5. Fill a lined muffin pan right up to the top with mixture created in step 3. Top each muffin cup with crumbled topping.
6. Bake for 20 to 25 minutes. Top with additional fresh blackberries before serving.