For the Guests: Blackberry Oat Muffins

Happy Monday Morning!  I bet you needed that. I sure did.

As I mentioned yesterday my parents were visiting for the weekend.  We all tend to get up at different times so I thought it would be nice to have muffins available for snacking in case people were hungry before breakfast.

Who doesn't like a muffin. Especially when they are warm.  Especially when they involve blackberries.

These came out of the oven and before I knew it the pan looked like this...

There were only four of us.  I am guilty of one missing muffin.  Where could the others have gone. 

I took this pictures around 10am.  At that point everyone felt bad that more than half the pan had gone empty.  Oh well, I guess that is life. I was pretty happy with my still warm muffin at seven.

After all muffins are for eating.

And these were some darn good muffins.  Moist and not too sweet.  I used frozen blackberries.  Be sure to chop up the blackberries in to halves.  They are so plump and juicy whole they kind of mess up the muffins baking.  Chopped up they spread out more evenly through the batter for better baking.

Blackberry Oat Muffins

by Emily Morris

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: bake breakfast summer

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Ingredients (12 muffins)

• 2 cups flour
• 3/4 cup rolled oats
• 1 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 cup Greek yogurt
• 6 Tbsp melted unsalted butter
• 1 tsp pure vanilla extract
• 1 egg
• 1 1/2 cup frozen blackberries, coarsely chopped

Instructions

Preheat oven to 350.

Combine flour through cinnamon and mix well. Mix together yogurt, butter, vanilla and egg. Add wet ingredients to dry ingredients and stir until moist. Gently fold in blackberries.

Pour batter into prepared muffin tin. Bake for 20-25 minutes until done.

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