This version uses freshly ground soft white wheat whole grain flour, honey and coconut oil with yogurt or buttermilk for a moist and crazy delicious breakfast or snack muffin.
Whisk together the dry ingredients, then add in the wet ingredients and mix well. The soft white whole wheat flour does not develop gluten quickly so mixing for 2-3 minutes or letting the batter sit for a few minutes will help them hold together better without making them dense. If you use unbleached flour, it is important not to over mix. You can add the poppy seeds and Almond extract at any point, but berries should be added last and only folded in gently.
Preheat the oven to 400 or 375 Convection.
Grease your muffin pans liberally with coconut oil or palm shortening.
Scoop in muffin batter to fill the cups. Just fill as many muffin cups to the rim as possible and leave empty cups if your batter doesn't stretch that far. The poppy seed recipe will have fewer muff but yours may be different.
Small muffins take 18-20 minutes in my oven and large ones take 22-25 minutes. Your oven may be slightly different. You are looking for a crispy light brown on top and a toothpick inserted in the center should come out clean.
Check the muffins at 15 minutes and rotate the pans if not using convection.
Move from the oven to a cooling rack and remove from the pan while the muffins are still hot. If they are sticking, you can give them a minute to steam, but use a butter knife to loosen them if they are not coming out. If you have trouble with them sticking, you may need to season your pans before baking again.
Note: If you don't have a grain mill, you may have a friend with one who can mill some fresh wheat for you. Be sure and get a Soft white wheat variety and store any freshly milled flour in the freezer. You can make the dry muffin mix portion and freeze that. It will also work as pancake mix. If you can't get access freshly milled flour at all, do your best to get some quality flour and see how they turn out.