Oatmeal Blackberry Muffins

5 from 1 vote

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These oatmeal blackberry muffins are soft and moist, with big chunks of fresh blackberries and a cupful of cooked oatmeal.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: Unspecified

Servings: muffins

Calories: 203kcal

Author: Joanne Stekler

Equipment

Stand mixer, optional

Ingredients

1 cup (125 grams or 4.4 ounces) bleached, all-purpose flour
¾ cup (80 grams or 2.8 ounces) whole wheat flour
½ cup (110 grams or 3.9 ounces) brown sugar
1½ teaspoons baking powder
½ teaspoon salt
1 cup cooked oatmeal
½ cup milk
½ cup (113 grams or 4 ounces) unsalted butter, melted plus more for greasing the tin
2 eggs
1 teaspoon Grand Marnier or other orange liqueur or vanilla
1 cup blackberries, chopped in half or quarters if larger

Instructions

Preheat the oven to 375°F. Lightly butter a 12 cup standard muffin tin or line with muffin wrappers.
In a medium size bowl, stir together the flours, brown sugar, baking powder, and salt.
1 cup (125 grams or 4.4 ounces) bleached, all-purpose flour, ¾ cup (80 grams or 2.8 ounces) whole wheat flour, ½ cup (110 grams or 3.9 ounces) brown sugar, 1½ teaspoons baking powder, ½ teaspoon salt
Add the cooked oatmeal and milk to the bowl of a stand mixer or a medium to large sized bowl if using a hand mixer or combining by hand. Mix on medium speed for 2 to 3 minutes.
½ cup milk, 1 cup cooked oatmeal
Add the melted butter and mix until combined.
½ cup (113 grams or 4 ounces) unsalted butter, melted
Add the eggs one at a time, and beat on medium speed for one minute after each addition until combined. Scrape down the bowl as necessary.
2 eggs
Add the orange liqueur or vanilla and beat for one minute.
1 teaspoon Grand Marnier or other orange liqueur or vanilla
Add the dry ingredients and mix on low or by hand until the dry ingredients have been moistened.
Add the chopped blackberries and stir by hand gently to combine.
1 cup blackberries, chopped in half or quarters if larger
Use a large cookie scoop or ¼ cup measuring cup to scoop the batter into the muffin tins.
Bake for about 20 minutes, until a toothpick inserted into the batter part of the muffin (i.e. not through a blackberry) comes out clean.
Cool in the tin for 10 minutes and then turn out onto a cooling rack to cool completely.
Muffins can be stored in an airtight container at room temperature for 3 to 4 days. For longer than that, muffins can be frozen for 3 to 6 months.

Notes

- When making oatmeal, combine rolled oats to water in a 1 to 2 ratio. For this recipe, bring 1 cup of water to a boil. Add half cup of rolled (not instant) oats and and cook on low until the water has absorbed, about 10 to 15 minutes.

- You can sub an equal amount of another flour for the whole wheat, or just use 100% all-purpose flour.

Variations

Use an equal amount of blueberries or raspberries in place of the blackberries.

Nutrition