Prep 10 mins
Cook 30 mins
I found this recipe in a magazine article. This is a great use for blackberries that grow in abundance where we live. We pick the wild blackberries and spread them on cookie sheets and put them in the freezer. When frozen, transfer the berries to freezer bags. This way we always have plenty of berries to make muffins year-round.
- 1 cup large flake rolled oats
- 1 1⁄3 cups buttermilk
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup granulated sugar
- 1 large egg, beaten
- 1⁄4 cup melted butter
- 1⁄2 teaspoon almond extract
- 1 cup frozen blackberrie (I fill up the glass measuring cup to brim full)
- Soak oats in buttermilk for 10 minutes.
- Grease 12 muffin cups.
- Preheat oven to 375°F.
- Measure flour, baking powder, baking soda, salt and sugar into large bowl making well in centre.
- Whisk egg, then stir in butter and extract.
- Combine egg mixture with oat mixture before adding into flour mixture. Mix gently until almost combined.
- Add frozen berries to batter. Do not over mix.
- Bake for 25-30 minutes until cake tester comes out clean.
- Remove pan from oven and let it sit for about 5 minutes before inverting the muffins onto a cake rack.
These muffins were fantastic. The almond extract is a nice touch. I had some fresh berries to use up, and this was the perfect recipe! They're definitely best while they're still warm, but they still taste great the next day. I'll be making these a lot over the rest of the summer!
Delicious muffins. Mine looked just like those in the picture. Done after cooking 25 minutes. Good warm or at room temperature. Did not last long and asked to make again. Thanks for sharing this.
Awesome muffins! I walked out of the kitchen after eating one muffin, came back, and they were all gone! So obviously the family loved them. Nice edge but tender inside. My frozen blackberries are monster huge so I ended up pressing two blackberries into each muffin cup of batter, about 1 1/3 cups blackberries, so they'd be evenly distributed. Perfect at 25 minutes. Thanks for sharing the recipe!