12ozfresh blackberriesdivided into 8 oz and 4 oz portions
Preheat oven to 375 degrees. Line muffin tin with 12 cupcake liners and lightly grease the top of the muffin tin.
In a large bowl combine flour, brans, baking soda, baking powder, and salt. Whisk thoroughly to combine dry ingredients.
In a medium bowl combine eggs, half and half, sour cream, molasses, honey, and vegetable oil. With a hand mixer, beat on medium speed until wet ingredients are thoroughly combined. You may need to scrape the bottom of the bowl a bit with a spatula as the molasses and honey tend to settle.
Pour wet ingredients into dry ingredients and stir until all the dry ingredients are moistened.
Gently fold in 8 oz of fresh blackberries.
Using a spoon or scoop, evenly distribute batter between muffins molds. Don't worry if they mound up higher than the muffin tin. These will be exra-large muffins.
Press remaining 4 oz of blackberries into the tops of the muffins.
Bake for 22-25 minutes, or until toothpick inserted into the center comes out clean.
Cool in the baking tin and remove when muffins are cool to the touch.
When combining wet ingredients- pour oil in first, and then use the same measuring cup to measure the honey and the molasses. They will slide out of the measuring cup much more easily because of the oily barrier.