got blackberries?

click to embiggen

There have been quite a lot of hits on my blackberry muffin recipe from 2008 in recent days, so I thought it might not be a bad idea to post it again.  The oatmeal in this recipe gives it a wonderful old fashioned taste, incredibly moist, like something your grandmother might have made.

Whole Grain Blackberry Muffins

2 cups flour

1 cup regular rolled oats

1 cup packed dark brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp allspice

1 cup milk

1/4 vegetable oil

1 tsp vanilla extract

1 egg

2 cups fresh blackberries

Whisk together the dry ingredients.  Mix together the wet ingredients and gently fold into the dry. Carefully add the berries, folding gently, as to not crumble them into the batter.  Fill muffin tins to the top.  Bake 350 degree for 20 minutes.  Makes 12 large muffins.

blueberry banana muffins

Warning: for full food attack, click to enlarge

So, what yummy thing did I bake at the manor this weekend? These yumalicious muffins. The banana makes them super moist, and adds a delightfully subtle background flavor. Okay. I admit it. I ate three.

1 stick butter

3/4 cup granulated sugar

2 eggs

2 bananas, mashed

1/2 cup milk

2 cups flour

2 tsp baking powder

1/2 tsp cinnamon

2 cups fresh (I used) or frozen blueberries

Cream butter and sugar, add eggs, mix in bananas and milk. In separate bowl, combine flour, baking powder and cinnamon. Add moist to dry ingredients and mix only until batter is moist. (Not too much or muffins will be rubbery.) Carefully stir in the whole blueberries. Spoon into greased muffin tin and bake 25 minutes at 350.

Blackberry Muffins

photo by Willow

I love that old fashioned taste and wonderfully moist texture
that whole oats give to baked goods. These muffins are so
comforting...they take you back to the good old days. They
are right up there on my list next to cream colored ponies.

Whole Grain Blackberry Muffins

2 cups flour
1 cup oatmeal
1 cup packed dark brown sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp allspice
1 cup milk
1/4 cup oil
1 tsp vanilla extract
1 large egg, lightly beaten
2 cups fresh blackberries

Whisk together the dry ingredients. Mix together the wet
ingredients and gently blend into the dry. Very carefully
add the blackberries, folding them in gently, so they don't
crumble into the batter. Fill muffin tin cups to the top.
Bake 350 degrees for 20 minutes. Makes 12 large muffins.

*****

"But Flopsy, Mopsy and Cotton-tail

had bread and milk and blackberries

for supper."

The Tale of Peter Rabbit,

Beatrix Potter