Honey Sweetened Oat Whole Wheat Blackberry Muffins
- 1-1/2 cup whole wheat flour*
- 1 cup whole rolled oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup oil expeller pressed sunflower, melted coconut, or mild olive
- 1 egg
- 1/3 cup honey
- 3/4 cup milk
- 1 cup fresh berries plus more for tops if desired**
- optional: sugar-cinnamon sprinkle on tops
- Heat oven to 400 degrees. Grease a 12-cup muffin tin with butter and a pastry brush (alternatively use oil or liners).
- Add dry ingredients (flour, oats, baking powder, cinnamon and salt) to a large bowl.
- In a 4 cup glass measure (or similar sized bowl), whisk all the wet ingredients: oil, egg, honey, and milk.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon just until you don't see any dry flour. Gently fold in the 1 cup of blackberries.
- Divide the batter evenly between the prepared muffin cups, making sure to get an even amount of berries in each (about 3-4 in each, depending on how big your berries are). The cups should be 2/3 to 3/4 cup full. Optional: add 1-2 more berries to each cup and/or dust the tops with a cinnamon-sugar mixture.
- Bake for 15 to 18 minutes until browned on top and a toothpick has no batter on it (there will probably be berry juice, though). Rotate the pan at the halfway mark if you're using a regular oven for even browning.
- Cool in pan 5-10 minutes before turning out onto a cooling rack.
- When completely cool, store at room temperature in an airtight container for 1-2 days or move to the freezer for longer storage.
Other Blackberry Recipes To Try:
- Whole Wheat Blackberry Crumb Bars
- Chia Seed No Cook Blackberry Freezer Jam Recipe
- Whole Wheat Skillet Blackberry Cobbler -A Pour-in-Pan, 10-minute Prep Recipe
- How to Freeze Berries
- Simple, Refreshing Berry Parfaits with Honey-Sweetened Cream
- Low Sugar Canned Berry Syrup And Topping
- Individual Berry Crisps with Fantastic Big Crumb Topping
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