January 28, 2018
I had extra blackberries from the blackberry cobbler I made earlier in the week, so I decided to use them for Sunday morning breakfast. I had contemplated making blackberry pancakes with a blackberry sauce to go over them, or my blueberry teacake with a substitution of blackberries. In the end I went with a recipe I found from Elephant Eats for a semi-healthy berry muffin. I love the texture of muffins with oats in them! These did not disappoint! The original recipe was for blueberries; I used blackberries and I’m sure any berry would be delicious.
Berry Oatmeal Muffins
(adapted from Elephant Eat’s recipe)
3/4 cup white flour (+ 2 Tbsp for tossing berries)
3/4 cup wheat flour
1 cup old fashioned oats
1/2 tsp. cinnamon
1 tsp baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup plain greek yogurt (I only had non-fat greek VANILLA- worked fine!)
1/2 unsweetened apple sauce
1 tsp. vanilla
3/4 cup brown sugar
1 and 1/2 cup berries (I used blackberries!!)
Combine the dry ingredients (excluding brown sugar), set aside. Combine yogurt, applesauce, egg, vanilla and brown sugar; add this to the dry ingredients. Mix just until moistened/combined. Toss the berries with extra flour. Gently fold berries into batter. Grease muffin tins or use liners. Bake at 400* for 18-20 minutes.
**This recipe supposedly makes 12 muffins, however I ended up with 12 regular size muffins and 5 jumbo muffins. I filled the muffin cups nearly to the top of the pan.