BLACKBERRY CHOCOLATE CHIP + CREAM MUFFINS  // Makes 12 large muffins

2 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon Kosher salt
1/2 cup + 2 tablespoons unsalted butter, room temperature
1 1/3 cups + 1 tablespoon granulated cane sugar (for sprinkling berries), plus extra for sprinkling tops of muffins
3 large eggs
1 cup heavy cream
1/3 cup crème fraîche
1 teaspoon vanilla bean paste or vanilla extract
2 cups fresh or frozen blackberries
1/2 cup semi-sweet chocolate chips
Demerara, turbinado, or coarse sugar for sprinkling

Preheat the oven to 375 F. Line a baking sheet with parchment and place it with 12 paper cup muffin liners (I used these) or line two large muffin trays with liners. Whisk together the flours, baking powder, baking soda, and salt.

In a bowl, cream together the butter and sugar with an electric mixer until fluffy. Lightly beat in the eggs, add the cream, crème fraîche, vanilla, and mix to incorporate.

Toss the blackberries in a bowl with 1 tablespoon of the granulated sugar and set aside. Add the dry ingredients to the wet and stir gently to combine. Fold in the berries and chocolate chips being careful to not streak the batter blue with the blackberries. Drop the batter into the cup liners and generously sprinkle the tops with both the demerara and granulated sugar. Bake for 35-40 minutes until the tops are golden brown and feel firm to the touch. Let the muffins cool for 10 minutes and serve warm or at room temperature. They will keep for 2-3 days in an airtight container.