In a large mixing bowl add the dry ingredients and mix well to evenly distribute ingredients. Create a well in the center for the liquid ingredients.
1
Wet
Add the wet ingredients, except for the blackberries Mix together until almost fully combined, a little dry flour is ok at this point and batter will be lumpy.
2
Combine
Add the blackberries and fold in, mixing just until all flour is incorporated and blackberries have been evenly distributed.
3
Scoop
Use an ice cream scoop or large cookie scoop to disburse the batter evenly between muffin cups. Top with additional blackberries if desired.
4
Bake
Bake for 20-25 minutes until the muffins are slightly golden on top and a toothpick inserted into the center comes out with no wet batter.
5
Serve
Remove muffins from oven and allow to cool in the pan for 10 minutes before removing. Can be served warm or at room temperature!