Thanks to Paul of Cookies, Etc. for this great recipe and picture. Paul used Bob’s Red Mill Oat Flour, which is processed in a wheat facility. Gluten-free certified oats can be purchased from Gluten Free Oats, to make this recipe safer for gluten and wheat-free individuals.
“These muffins came out great. Slightly dense and moist, the flavor was wonderful. The blackberry and oat flavors complimented each other well.”
Yield: about 12 muffins
- 3 1/2 cups oat flour
- 1 cup instant oats
- 1 Tbls. baking powder
- 1 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup soymilk
- 2 large eggs
- 1 cup roughly chopped blackberries
Preheat the oven to 500° F.
Combine the eggs, oil, and milk in a bowl, mix well, and set aside.
In a large bowl, combine the dry ingredients (all the remaining ingredients except the blackberries) and whisk to combine. Now add in the blackberries and give a quick stir to cover with the flour mixture. Finally, add the wet ingredients to the flour mixture and stir until everything is just mixed. Don’t over mix.
Spoon the mixture into greased or paper-lined muffin cups. Fill each to the top and mound slightly in the center if possible.
Place the pan in the oven and drop the oven temperature down to 425° F. Bake for 16-18 minutes. About halfway through, rotate the pan 180°. The muffins are done when a cake tester comes out clean and they spring back when pressed lightly. Remove from the oven, let cool in the pan for about 5 minutes, then transfer to a wire rack to cool.