Oatmeal Blackberry Muffins

Lucky for me, and you, there is almost no end to the variety of muffin recipes available! I especially like versions like this, that use applesauce instead of oil or butter for moisture. And packed with oats and blackberries, they are as beautiful as they are nutritious. They come together quickly, without even using a mixer, using the standard "combine dry ingredients, combine wet ingredients, then mix together" muffin method!

I used a variety of fresh and frozen berries. Chop them coarsely, then toss them with about 1/4 cup of flour. This will help prevent them from sinking to the bottom of the muffins.

Now, in a small bowl, combine the remaining flour, oats, brown sugar, salt, baking soda and baking powder.



In a large bowl, combine the milk, applesauce, egg and vanilla.



Add the flour mixture to the milk mixture



and stir just until combined. Then add the berries



and stir gently. Fill paper lined muffin cups and then bake for 20 minutes. Cool completely (if you can wait!) on wire rack.



One year ago: Rosemary Roasted New Potatoes
Two years ago: Chocolate Cherry Cake

Find more great inspiration at Bake with Bizzy, Make a Food "e" Friend Monday, Mouthwatering Monday, Mangia Mondays, Muffin Monday, Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Delectable Tuesday, Tasty Tuesday at Balancing Beauty with Bedlam, Let's Do Brunch, Bake with Bizzy.


Oatmeal Blackberry Muffins

2 cups flour, divided
1 cup oats
3/4 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk
1/4 cup applesauce
1 tsp. vanilla
1 egg, lightly beaten
1 1/2 cups blackberries, chopped

Combine the blackberries and 1/4 cup flour in a small bowl and stir gently to coat the berries.

In a small bowl, combine the remaining 1 3/4 cups flour, oats, brown sugar, baking powder, baking soda and salt. In a large bowl, combine the milk, applesauce, vanilla and egg. Mix well. Add the dry ingredients to the wet, and stir just until well-moistened. Gently fold in the blackberries.

Fill paper-lined muffin cups and bake at 375 for 20 minutes. Cool on a wire rack. Makes 12 muffins.

Lucky for me, and you, there is almost no end to the variety of muffin recipes available! I especially like versions like this, that use applesauce instead of oil or butter for moisture. And packed with oats and blackberries, they are as beautiful as they are nutritious. They come together quickly, without even using a mixer, using the standard "combine dry ingredients, combine wet ingredients, then mix together" muffin method!

I used a variety of fresh and frozen berries. Chop them coarsely, then toss them with about 1/4 cup of flour. This will help prevent them from sinking to the bottom of the muffins.

Now, in a small bowl, combine the remaining flour, oats, brown sugar, salt, baking soda and baking powder.



In a large bowl, combine the milk, applesauce, egg and vanilla.



Add the flour mixture to the milk mixture



and stir just until combined. Then add the berries



and stir gently. Fill paper lined muffin cups and then bake for 20 minutes. Cool completely (if you can wait!) on wire rack.



One year ago: Rosemary Roasted New Potatoes
Two years ago: Chocolate Cherry Cake

Find more great inspiration at Bake with Bizzy, Make a Food "e" Friend Monday, Mouthwatering Monday, Mangia Mondays, Muffin Monday, Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Delectable Tuesday, Tasty Tuesday at Balancing Beauty with Bedlam, Let's Do Brunch, Bake with Bizzy.


Oatmeal Blackberry Muffins

2 cups flour, divided
1 cup oats
3/4 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk
1/4 cup applesauce
1 tsp. vanilla
1 egg, lightly beaten
1 1/2 cups blackberries, chopped

Combine the blackberries and 1/4 cup flour in a small bowl and stir gently to coat the berries.

In a small bowl, combine the remaining 1 3/4 cups flour, oats, brown sugar, baking powder, baking soda and salt. In a large bowl, combine the milk, applesauce, vanilla and egg. Mix well. Add the dry ingredients to the wet, and stir just until well-moistened. Gently fold in the blackberries.

Fill paper-lined muffin cups and bake at 375 for 20 minutes. Cool on a wire rack. Makes 12 muffins.