Blackberry Walnut Muffins

Springtime at last and blackberries are appearing by the truckload at local grocery stores. I can't just leave them there...all plump and juicy and on sale! I must take them home...by the bucketload...I'll figure out how to eat them all later. I could gorge myself until I have a stomach ache and permanently stained blue lips. Or, perhpaps I'll make some muffins...

Blackberry Walnut Muffins

Makes 12 small muffins

2 cups of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
3 tablespoons of flax seeds, ground*
3/4 cup sugar
2 eggs, slightly beaten
6 tablespoons of grapeseed oil (or another neutral flavoured oil)
1 teaspoon of vanilla extract
1/2 cup of low-fat plain yogurt
1 1/2 cups (1-6 oz container) of fresh blackberries, each berry cut into threes
1/2 cup of walnuts, chopped

*Flax seeds can be ground in a blender.

Preheat oven to 350 degrees F. Grease a 12-cup muffin tin. Sift flour, baking powder and salt into a large bowl. Stir in flax seeds. In another bowl combine oil, sugar, eggs, vanilla and yogurt. Add wet ingredients to dry, stirring until combined. Gently fold in blackberries and walnuts. Spoon the batter into muffin tin and bake for 25-30 minutes, until muffins start to brown. Let them cool in the pan for a few minutes, and then turn onto wire rack.