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.
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.
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
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.
INGREDIENTS
- 250 g wholemeal Spelt flour
- 1 tbs baking powder
- 170 g soft brown sugar
- 50 g porridge oats
- 115 g butter melted
- 4 tbs milk whole or semi skimmed
- 150 g greek style natural yoghurt
- 1 medium egg
- 1 teaspoon vanilla extract
- 200 g 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
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.
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