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Home » Recipes » Cookies Muffins Brownies and Bars

Blackberry and Oat Muffins.

January 10, 2019 by Lynn Hill Leave a Comment

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Blackberry and Oat muffins that use the best of the season's juicy blackberries. With the nutty taste of wholemeal spelt flour, they make a great breakfast, lunch or mid day snack.

Blackberry and Oat muffins using Spelt flour.

I always have a bag of wholemeal flour, of some kind, in my cupboards. For me, it gives a nutty wholesome flavour, to my baking, that you don’t get with ordinary white flour. Couple this with brown sugar and you have a really nice additional toffee taste.

Blackberry and Oat Muffins

You should get 14 good sized Blackberry Muffins from this recipe. If you use an ice-cream scoop, to fill the muffin cases, you’ll get them all evenly sized. You can use different fruits, and if the berries you find or buy are a little too large, just slice them to a more manageable size to mix into the batter.

Other Muffin recipes you may like to try.

Treacle, Ginger and Oat Muffins

Cinnamon Apple Muffins

Spice Fresh Pumpkin Muffins

Apple and Blackberry Buttermilk Muffins

Or this recipe for Lemon Yogurt Loaf Cake, which uses either plain or Greek Style Yogurt.

Blackberry and Oat muffins using Spelt flour.

Blackberry and Oat Muffins.

Lynn Hill
Oat muffins that use the best of the season's juicy blackberries. With the nutty taste of wholemeal spelt flour, they make a great breakfast, lunch or mid day snack.
5 from 1 vote
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Afternoon Tea
Cuisine American, British
Servings 14 - 15
Calories 230 kcal

INGREDIENTS

  • 250 grams wholemeal Spelt flour
  • 1 tbs baking powder
  • 170 grams soft brown sugar
  • 50 grams porridge oats
  • 115 grams butter melted
  • 4 tbs milk whole or semi skimmed
  • 150 grams greek style natural yoghurt
  • 1 medium egg
  • 1 teaspoon vanilla extract
  • 200 grams fresh blackberries if they are too large, chop them down to a more manacle size
  • 2 - 3 tablespoons of Demerara sugar for the topping optional
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Instructions
 

  • Preheat the oven to 180deg Fan (I use a steam bake oven)
  • Place 14/15 muffin cases into a couple of muffin tins. Doing this will help support the muffins as they bake and will avoid the mixture spreading out.
  • In a large bowl, mix all the dry ingredients together until well combined. (Flour, baking powder, sugar and oats)
  • In a large jug, mix all the wet ingredients together until well combined. (melted butter, milk, yogurt, egg and Vanilla extract)
  • Pour the wet ingredients into the bowl of dry ingredients and mix until well combined.
  • Add the berries to the cake batter and gently mix until the berries are well incorporated into the batter. Using an ice cream scoop. Evenly fill the muffin cases.
  • Bake in the oven for 20 mins or until baked. Testing the centre of each muffin with a skewer until it comes out clean.
  • Sprinkle each muffin with demerara sugar while still warm. If you wish, you can pop them back into the oven for a moment, to allow the sugar to melt a little.

Notes

Will keep in an airtight container only for a few days as they contain fresh fruit. They will keep longer if kept in the fridge.

Nutrition

Calories: 230kcalCarbohydrates: 35gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 30mgSodium: 73mgPotassium: 158mgFiber: 3gSugar: 18gVitamin A: 260IUVitamin C: 3mgCalcium: 62mgIron: 1.3mg
Keyword Autumn berries, snack
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Here you will find easy to make, often step by step recipes that everyone can make at home.

Find recipes for the perfect Afternoon Tea, weekend bake, bake sales and more, including tried and tested easy recipes for the home cooks. Read More

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