Blackberry Cornbread Muffins

Inspired by the June 2009 issue of Southern Living. Because it was difficult to find self-rising white cornmeal and I didn't really need 24+ muffins, I bought a store-brand package of White Corn Bread mix (add egg and milk--skim worked just fine, too!) for only 39 cents. Added two handfuls of blackberries, a dash of almond extract and a scooped tablespoon of low fat sour cream. Sprinkled a little vanilla sugar on top and baked for 15 minutes. Each muffin had about 3 blackberries -- those huge Costco ones! Not only pretty to look at, but yummy too!