Blackberry Oat Muffins
Prep time
Cook time
Total time
These are filling, but boisterous muffins with a light sweetness and fresh berry flavor.
Author: Alisa Fleming
Serves: 8 muffins
Ingredients
- 1¾ cups oat flour (certified gluten-free, if needed)
- ½ cup sugar
- ¼ cup quick oats (certified gluten-free, if needed)
- 2 teaspoons baking powder (reduce to 1 teaspoon over 4000 ft)
- ¾ teaspoon ground cinnamon
- ⅜ teaspoon salt
- 1 cup chopped blackberries
- ½ cup unsweetened dairy-free milk beverage
- 2 large eggs
- ¼ cup grapeseed oil, rice bran oil, or other neutral baking oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425ºF and line 8 muffin cups with cupcake liners.
- Put the oat flour, sugar, oats, baking powder, cinnamon, and salt in a large bowl and whisk to combine. Add the blackberries and stir to coat the berry bits with flour.
- Put the milk beverage, eggs, oil, and vanilla in a mixing bowl and vigorously whisk to combine. Add the dry ingredients and stir just to combine. Do not over mix.
- Scrape the batter into your prepared muffin cups, right up to the top.
- Bake for 24 to 28 minutes, or until lightly golden, firm to the touch, and a toothpick inserted in the center of a muffin comes out relatively clean.
- Let cool in the pan for about 5 minutes, and then remove the muffins to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 1 day. Wrap leftovers in plastic and freeze to enjoy later.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/blackberry-oat-muffins