Langley Blackberry Muffins
Ready In: 40 mins
Yields: 12 muffins
Ingredients
- 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)
Directions
- 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.
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