Blackberry Muffins

Preheat the oven to 220°C (430°F) and grease or line a standard 12-cup muffin tin. Set aside.
Whisk the flour, starch, baking powder, baking soda, and salt together in a large mixing bowl. Set aside.
250 grams (1 ⅔ cups) whole grain spelt flour, 30 grams (scant ¼ cup) corn starch, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
In a smaller mixing bowl, beat the eggs until mixed. Add the yogurt, maple syrup, olive oil, vanilla, and lemon zest and whisk to combine.
2 large eggs, 220 grams (scant 1 cup) plain yogurt, 150 grams (½ cup) maple syrup, 60 grams (⅓ cup) olive oil, 1 teaspoon vanilla extract, Zest of a lemon
Add the blackberries to the flour mixture and mix to distribute. The berries should be coated in flour.
250 grams (1 ⅔ cups) fresh blackberries
Add the egg mixture to the dry ingredients and mix with a spatula or wooden spoon until just combined. Don't over mix.
Divide the batter equally among the prepared muffin cups.
Bake at 220°C (430°F) for five minutes (set a timer) then reduce the temperature to 180°C (350°F) and bake for another 17 to 19 minutes, or until lightly golden and the muffins pass a skewer test. This is a total bake time of 22 to 24 minutes.