Blackberry Oat Bran Muffins
Blackberry Oat Bran Muffins have a great texture and flavor. Blackberries are also very nutritional. They are high in many vitamins, minerals and fiber. Did I say they are delicious? Delicious and good for you in one muffin?
The buttermilk and blackberries in the recipe help to keep the muffins moist so they don’t dry out while baking. And of course, the cinnamon and vanilla give them a great flavor.
If you can’t find blackberries, you can substitute raspberries, blueberries, even strawberries. The flavor will be just as delicious. Regardless of which berry you use, you will really enjoy the result.
1 ½ Cups All-purpose Flour
⅔ Cup Oat Bran
½ Teaspoon Baking Soda
2 Teaspoons Baking Powder
½ Teaspoon Ground Saigon Vietnamese Cinnamon
¼ Teaspoon Sea Salt
6 Tablespoons Unsalted Butter, Room Temperature
½ Cup plus 1 Tablespoon Sugar (Use ¾ Cup if you want them a bit sweeter)
2 Large Eggs
2 Teaspoons Pure Vanilla Extract
1 Cup Buttermilk
1 ½ Cups Chopped Blackberries
Preheat oven to 375°. Line 12 standard muffin cups with paper liners. Whisk together flour, oat bran, baking soda, baking powder, cinnamon, and salt.
In a large bowl, add the butter and ½ cup sugar. Beat with a mixer on high for about 6 minutes. until light and fluffy. Add the eggs and vanilla and beat until combined. With the mixer on low, add the flour mixture in 2 parts, alternating with buttermilk, and beat until combined. Fold in the blackberries.
Divide batter among muffin cups and sprinkle with remaining 1 tablespoon sugar. Bake for 20 to 25 minutes until a toothpick comes out clean, but with a few moist crumbs attached. The top should have a bit of a crust, but not burned. Rotate the pan halfway through. Let the muffins cool in the pan on a wire rack for 5 minutes. Transfer muffins to rack and let cool completely.
The Blackberry Oat Bran Muffins can be stored in an airtight container for up to 3 days.