Living in Santa barbara you can get berries year round. Whether they are cranberries, strawberries, blueberries or blackberries you can always count on the farmers market for having berries. My husband and I began to buy so many, because they always looked so good, that I had to put them to use other than just eating them plain. We came up with a rather tasty and healthy cupcake/muffin recipe.
2 1/2 cups mixed fresh berries
2 cups whole wheat flour
1/2 cup packed brown sugar (Trader Joes organic)
1 tbsp. baking powder
4 tbsp. olive oil
2 lightly beaten eggs
For the topping (optional): mixed berry jam (Farmers Market)
Preheat oven to 350F. Place 12 baking cups in muffin pan. In a food processor, puree 1 1/2 cups of the berries until smooth. In a small bowl, lightly crush the reserved berries with a fork. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat oil and eggs. Add the pureed berries and mix well. Stir in the flour mixture until combined. Fold in crushed berries.
Spoon batter into the baking cups. Bake for 20 minutes. Remove from oven and cool. Add topping if desired.