Blackberry Muffins
Loaded with hearty oats, honey, fresh blackberries and flavor, Blackberry Muffins are a great grab-and-go snack. Made from scratch with no refined sugar, these wholesome breakfast treats are the perfect use for summer berries.
Ingredients
- 1 cup old fashioned rolled oats uncooked
- 1 cup whole milk
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup honey
- 1 large egg room temperature
- 1 tsp vanilla extract pure
- 1 1/4 cups all-purpose flour unbleached
- 1 tsp ground cinnamon
- 1 tsp baking powder fresh
- 1/2 tsp baking soda fresh
- 1/2 tsp sea salt fine
- 1 1/2 cups fresh blackberries sliced in half
- 2 Tbsp old fashioned rolled oats for topping
Instructions
- Preheat oven to 425 degrees. Line a standard 12-count muffin pan with cupcake papers then set aside.
- Soak old fashioned oats and whole milk in a mixing bowl for 30 minutes.
- In a separate bowl whisk together butter, honey, egg and vanilla until combined. Set aside.
- In a separate bowl, sift together flour, cinnamon, baking powder, baking soda and salt. Set aside.
- After oats have soaked for half an hour, add them to the wet ingredients and stir with a wooden spoon until incorporated.
- Add dry ingredient to wet ingredients and stir with a wooden spoon until just combined. Do not overmix.
- Gently fold 1 cup of blackberries to the batter. Reserve remaining blackberries for the topping in the next step.
- Distribute batter evenly among 12 muffin liners then top with remaining blackberries and a sprinkling of rolled oats.
- Bake for 5 minutes at 425 degrees. Keeping the oven door closed, reduce temperature to 350 degrees then bake for 15 additional minutes or until a toothpick inserted into the center of a muffin comes out clean. Avoid overbaking.
- Remove muffins from the oven and cool in the muffin pan for 5 minutes. After 5 minutes, remove muffins from the pan and place on a wire rack to cool to room temperature.
- Muffins will keep in an airtight container at room temperature up to 2 days.