One of my favorite parts of summer is all the fresh berries in season. I have always loved raspberries and strawberries but the last few years I have wandered over to the dark side, with a new favorite… blackberries. I can buy them year round at my local Costco, but this time of year they are the BEST! My favorite way to eat them is on my morning cereal (hot or cold), sprinkled over a salad or stirred into some vanilla yogurt. We even like them plain for a quick and nutritious snack. They have just 62 calories per cup and are packed with fiber and antioxidants. I have never used blackberries in muffins before, but when I came across this recipe I couldn’t wait to try it out. We love bran muffins and this was a fun twist on a classic! The finished product did not disappoint! They made a wonderful Sunday morning treat for my family!
Blackberry Oat Bran Muffins
submitted by Melanie~The Sisters Cafe
1 1/2 cups flour (spooned and leveled)
2/3 cup oat bran
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
6 TB butter, room temperature
1/2 cup plus 1 TB sugar, divided
2 large eggs
2 tsp pure vanilla extract
1 cup buttermilk
1 1/2 cups chopped blackberries
Preheat oven to 375. Line 12 standard muffin cups with paper liners. Whisk together flour, oat bran, baking powder, baking soda, cinnamon and salt. In a large bowl using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 6 minutes. Beat in eggs and vanilla until combined. With mixer on low, add flour mixture in 2 additions, alternating with buttermilk and beat until combined. Fold in blackberries.
Divide batter among muffin cups and sprinkle with remaining 1 TB sugar. Bake until a toothpick inserted in the center of a muffin comes out with moist crumbs attached, 20-25 minutes. Let cool in pan on a wire rack 5 minutes, then transfer muffins to rack and let cool completely. Store in airtight container up to 3 days.
Recipe Source: Everyday Food magazine