Every time I walk into the grocery store lately, all the beautiful berries are calling my name. Strawberries, blackberries and raspberries are just begging to be bought right now and I just had to find a recipe that I could use some of them in.  I was struggling to find something that wasn’t a pie or layered cake when all the sudden I remembered a recipe I had made years ago for Strawberry Almond Muffins.  I also remembered it was very good so I thought maybe I’d give it a shot…but with a few changes, of course. 😉

Instead of strawberries I decided to use blackberries and also wanted to add some white chocolate.  The original recipe called for all-purpose and whole wheat flour but I wanted a slightly lighter muffin so I went with cake flour in place of the whole wheat.  What resulted was one of the most delicious, tender and tastiest muffins ever!  Now you could say this muffin was verging on cupcake status but hey, I see nothing wrong with that!  All I know is I loved these and if you need a recipe to use up some berries, I encourage you to try this one!  Feel free to substitute raspberries or sliced strawberries, if you’d prefer.  You really can’t go wrong with whatever you choose.

Enjoy!