Blackberry Muffin Recipe made with Whole Wheat, Honey and Fresh Mint

INGREDIENTS

• 3/4 cup (115 g) whole wheat flour
• 3/4 cup (105 g) all purpose flour
• 1/2 cup (60 g) almond meal (ground almonds)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 4 tablespoons (55g or 1/2 stick) unsalted butter, at room temperature
• 1/4 cup + 2 tablespoons (75 g) white granulated sugar, divided
• 3 tablespoons (about 8 sprigs or 15 g of leaves) chopped fresh mint, divided
• 2 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1/3 cup honey
• 1 large egg
• 3/4 cup buttermilk
• 1 1/2 cups (185 g or 1 pint) blackberries