1/4cupoilexpeller pressed sunflower, melted coconut, or mild olive
1cupfresh berriesplus 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.
*To make these gluten free, substitute the flour for the same amount of oat flour.**To use frozen berries, thaw, drain, and toss with a tablespoon of flour before folding gently into the batter.