The Ultimate Banana and Blackberry Muffins -

2¼ cups freshly milled soft white wheat flour (you can substitute with all purpose flour)
1 cup granulated sugar
½ teaspoon salt
2 teaspoons baking powder
2 tablespoons cornstarch
2 large eggs
¾ cup milk
1 teaspoon vanilla
½ cup unsalted butter (melted) 1 stick
1 cup blackberries
1 cup ripe bananas (mashed) approximately 2 medium bananas

Preheat oven to 375°F.
In a large mixing bowl combine all dry ingredients. Mix thoroughly.
Add the wet ingredients to the dry ingredients including the blackberries and mashed bananas.
Gently fold the wet and dry ingredients together until they are just combined. (Be careful not to overmix the mixture.)
Line a muffin tin with cupcake liners. Spoon the batter into the liners. Fill the muffin liners to the top but be careful not to overflow the liner.
Bake at 375°F for 20 - 25 minutes or until they are golden brown on top or until a toothpick inserted comes out clean. Allow to cool for 5 minutes before serving.

Storage

Store leftover muffins in an airtight container or ziplock bag at room temperature. Leftovers should be eaten within 3-4 days.