I love blackberries! These blackberry muffins are wonderful, moist, tender, and just sweet enough. We ate them warm from the oven on an unseasonably cool summer morning. A great special breakfast. 🙂 This recipe was adapted from Everyday Food. I substituted whole wheat flour for some of the all-purpose flour and sprinkled the top of the muffins with vanilla bean-infused turbinado sugar.
- Yield: Makes 12 muffins
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup whole wheat 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 coarse salt
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1 1/2 cups blackberries, cut in half
- turbinado sugar for sprinkling
- Preheat oven to 375 degrees. Spray 12 standard muffin cups with cooking spray or line with paper liners. 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 turbinado sugar. Bake until a toothpick inserted in center of a muffin comes out with moist crumbs attached, 16 minutes (in a convection oven), rotating pan halfway through. Let cool in pan on a wire rack 5 minutes, then transfer muffins to rack and let cool completely.
Note: Muffins can be stored in an airtight container, up to 3 days.