Remember the (shoulder pad 80’s) days when giant muffins came with their very own fork lifts? And muffin-top pans were a thing and eating a single muffin took most of the day because they were actually larger than most birthday cakes?
Fortunately those days (does anyone own a shoulder pad anymore?) are long gone. Those out-sized muffin pans aren’t even easy to find anymore.
And luckily for us a muffin can be good for you without having to add icky bran and sawdust.
These blackberry oat muffins are just the right size and they’re loaded with fresh blackberries. Those could easily be swapped for any berry you want. The ground oats give them a little texture and a nutty flavor. While they are purposely intended to not be very sweet, a warm from the oven muffin would taste great with a drizzle of honey when serving.
Breakfast? Blackberry oat muffins along with a nice big giant cup of coffee (some things can still be big, right?) .
|Blackberry Oat Muffins|| |
- 50 grams GF rolled oats, chopped or oat flour (1/2 cup)
- 195 grams Canteen flour blend (1 ½ cups) (see notes)
- 50 grams brown sugar (1/4 cup)
- 50 grams granulated sugar (1/4 cup)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 extra large eggs, room temperature
- 160 grams buttermilk, room temperature (2/3 cup)
- 60 grams orange juice, room temperature (1/4 cup)
- Zest of one orange
- 115 grams unsalted butter, melted (8 tablespoons)
- ½ pint fresh blackberries
- Preheat oven to 350°F. Place liners in two 12-count muffins tins (makes about 15). In a large bowl whisk together ground oats, flour, sugars, baking powder, baking soda and salt until blended. In a medium bowl whisk together eggs, buttermilk, orange juice, zest, and melted butter until blended. If the butter is mixed into cold ingredients it will congeal – make sure the liquid ingredients are room temperature. Add wet ingredients to dry and stir until no dry matter remains. Cut berries in half if they are supersized. Gently stir in most of the berries reserving a few to place on top of the batter. A gentle fold will keep the berries from turning the batter purple.
- Scoop carefully into the liners to avoid squishing the berries - about ⅔ full. Top with remaining berries. Bake 18-22 minutes or until a toothpick comes out with dry crumbs. Transfer muffins to a rack to cool almost to room temperature. Serve just warm.