Yep, I’m still on the blackberry train. Two days in a row, I know! But that’s what happens when you decide it’s a good idea to bring home multiple pints from the farmers market.

It’s kind of funny – we don’t really need to make food for days now, after our photoshoot this weekend. But my clients didn’t ask for any breakfast food this time, so I was still baking for our breakfast. And now we have breakfast for days, too.

This weekend we did a thorough audit of our downstairs food storage and our cupboards. I was shocked – we had a few things that were VERY old, and we just hadn’t dug deeply into our cupboard to find them. Our cupboards are so nice and clean now, we bought a bunch of extra Mason jars to store dry goods in an organized fashion and we’re on a kick to eat as much as we can from our fridge before going out and buying more. I bet if we wanted to, we could eat for a couple of weeks. But I don’t think that sounds very fun, so while we are eating more out of what we have put away, we’ll probably do a little shopping here and there.

And with these muffins, that meant one more tupperware container gone from the crowded fridge. Two birds with one stone! And delicious muffins to boot.

Here’s what you need:
1 3/4 cups whole wheat pastry flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
Pinch of salt
2 Tsp. white vinegar
1/4 cup brown sugar
1/4 cup vegetable oil
1 egg
3/4 cup milk
1 heaping cup fresh blackberries, roughly chopped, plus a few extra for decorating the tops

Preheat your oven to 400 degrees and grease a muffin tin.

In a large bowl, use a fork to blend the flour, baking soda, baking powder and salt.

In a second bowl, use a whisk to combine the vinegar, brown sugar, oil, egg and milk. Add the liquids to the solids and stir until just combined. Gently fold in berries.

Bake for five minutes at 400 degrees, then turn the temperature down to 350 and bake for another ten minutes. Allow to cool for ten minutes before removing from the pan.