Honey Oat Blackberry Muffins

As I've been baking breakfast muffins and bread once a week (at least), I've started playing a bit with the recipes. This week, I used blackberries picked from the yard, and wanted to play around with the recipe to see if I could use honey instead of sugar to increase the local nature of them without them being too gooey, replace one egg with flax powder to reduce the fat while retaining the structure, swap out half the all purpose flour for whole wheat flour to add fiber, and kick up the amount of fruit a bit to showcase the berries and make the muffins more moist.

It's probably not smart of me to experiment with so much at once, but I felt pretty confident in everything but the honey - having played around with whole wheat flour and flax powder in the past. Thankfully, they turned out great - and I think I actually improved the recipe. Here's this week's variation:

Honey Oat Blackberry Muffins
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 Tbspn baking powder
1 tspn salt
1/2 cup brown sugar
1/4 cup water
1 tspn Flax Seed Powder
1/2 cup butter, melted
1 cup milk
1/2 cup honey
2 eggs
2 cups blackberries
1/4 cup rolled oats

Preheat oven to 400 degrees F. Mix flour, baking powder, and salt into a bowl. Add 1/2 cup brown sugar and stir to blend. Combine water and flax powder. Add melted butter, milk, honey, and eggs. Stir into dry mixture just barely. Fold in berries very lightly, just until the dry and wet mixtures blend and the fruit is distributed. Spoon into a well-greased or paper lined muffin tin (each of the 12 depressions will be filled to just more than full). Sprinkle tops rolled oats. Bake for 20 minutes. Makes a dozen muffins.