These muffins are hearty without being heavy, and the blackberries provide a nice sweet flavor, keeping the muffins quite moist. A little demerara sugar sprinkled on top brings some crunch. Blackberry oat bran muffins are a relatively healthy snack, perfect for a mid-day pick-me-up, they're good for breakfast on-the-go, and we enjoyed them as dessert too.
(I have recently learned how healthy blackberry seeds are, containing Omega 3 and 6 fats plus protein and fiber.)
Makes 12 (I had enough batter for 18).
Recipe from Everyday Food Magazine, July/August July/August 2012
Step 1: Gather Ingredients
1 1/2 cups all-purpose flour (spooned and leveled)
2/3 cup oat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon fine (table) salt
6 tablespoons unsalted butter, room temperature
1/2 cup plus 1 tablespoon sugar (I used 1 Tbsp. demerara sugar for sprinkling the tops.)
2 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
1 1/2 cups chopped blackberries
Step 2: Prepare Pan and Batter
Whisk together flour, oat bran, baking powder, baking soda, cinnamon, and salt.
In a large bowl, using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 6 minutes. Beat in eggs and vanilla until combined. With mixer on low, add flour mixture in 2 additions, alternating with buttermilk, and beat until combined. Fold in blackberries.
Divide batter among muffin cups and sprinkle with remaining 1 tablespoon sugar (demerara if available).
Step 3: Bake, Cool, and Enjoy
Let cool in pan on a wire rack 5 minutes, then transfer muffins to rack and let cool completely.
Store in an airtight container, up to 3 days.