Black and Blueberry Muffins

Recipe View 5 mins Preheat your oven to 400 degrees F (200 degrees C). Prepare a 12-cup muffin pan by greasing it generously with butter or lining with paper liners. (5 minutes)

Recipe View 3 mins In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, wheat germ, sugar, baking powder, salt, and cinnamon until well combined. (3 minutes)

Recipe View 2 mins In a separate bowl, whisk together the half-and-half cream and the beaten eggs until smooth and uniform. (2 minutes)

Recipe View 3 mins Gently pour the wet ingredients into the dry ingredients, stirring with a spatula or wooden spoon just until the batter is moistened. Be careful not to overmix; a few lumps are perfectly fine. (3 minutes)

Recipe View 2 mins Delicately fold in the fresh blackberries and blueberries, distributing them evenly throughout the batter. (2 minutes)

Recipe View 5 mins Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. If some cups remain empty, add 1/2 cup of water into those empty ones. (5 minutes)

Recipe View 21 mins Bake in the preheated oven for 20-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean or with just a few moist crumbs clinging to it. (20-22 minutes)

Recipe View 10 mins Remove the muffin pan from the oven and let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)