1½ cup fresh berries (I used 1 cup blueberries and ½ cup raspberries)
DIRECTIONS:
Preheat oven to 375°. Combine all the dry ingredients and mix in wet ingredients, stirring to combine thoroughly. Carefully fold in the berries and fill the paper lined muffin tins ¾ full with the batter. Bake for 15-30 minutes depending on the size of tin you use, when done they should be slightly browned and moist looking, and a toothpick inserted in the middle of a muffin should come out clean. If they are a bit liquidy on top they are not quite done yet.
Recipe by Love from the Land at https://www.lovefromtheland.com/spiced-berry-grain-muffins/