The most delicious, sweet and tangy blackberry muffins.
Preheat your oven to 180 C (gas mark 4) and line a 12-cup muffin tin with paper cases.
Sieve the flours, sugar, baking powder and salt into a large bowl.
Whisk the eggs, milk and oil in a medium bowl then add to the flour mixture. Stir until the dry ingredients are moistened.
Gently stir in the blackberries until all are covered with mixture.
Fill each muffin case 2/3 full.
Bake in the pre-heated oven for about 20 minutes. Check a wooden skewer comes out cleanly (if not bake for a few minutes more).
Once out of the oven, allow to cool for 5 minutes before placing on a wire rack to cool completely.