Blackberry Muffins
These Blackberry Muffins are a healthy and indulgent breakfast treat filled with juicy blackberries, perfect for busy mornings or snack time with the family.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups rolled oats
- 0.5 cups sugar Can use less for a healthier version
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup buttermilk Or dairy-free alternative
- 1 large egg
- 0.25 cups vegetable oil Or melted coconut oil
Fruits
- 1 cup fresh blackberries Washed and patted dry
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or spray with cooking spray to prevent sticking.
- In a medium-sized bowl, combine the flour, rolled oats, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.
- In another bowl, whisk together the buttermilk, egg, and vegetable oil until combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to over-mix — a few lumps are perfectly fine!
- Gently fold in the blackberries, being cautious not to mash them too much.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Remove from the oven and let the muffins cool in the pan for a few minutes before transferring to a wire rack. Enjoy fresh and warm or store for later!
Notes
Use fresh, ripe blackberries for the best flavor and sweetness. Experiment with add-ins like chopped nuts or vanilla extract for extra flavor. Best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.