Imagine biting into a muffin so moist and bursting with juicy berries that it makes your taste buds dance with joy! These Black and Blueberry Oat Muffins are not just another breakfast treat - they're a game-changing morning experience that combines the wholesome goodness of oats with the sweet-tart explosion of fresh blueberries and blackberries. Perfect for busy mornings, lazy weekends, or when you need a delightful pick-me-up that's both nutritious and incredibly delicious.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup rolled oats
- 1 cup flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup blueberries
- 1/2 cup blackberries
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine rolled oats, flour, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.
- Gently wash the blueberries and blackberries. Pat them dry with a paper towel and set aside. Lightly dust the berries with a tablespoon of flour to prevent them from sinking in the batter.
- In a separate medium bowl, whisk together milk, vegetable oil, and egg until fully combined and smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix the batter. Some small lumps are okay.
- Carefully fold in the blueberries and blackberries, distributing them evenly throughout the batter.
- Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- • Always use room temperature ingredients for the most even mixing and best texture. • Don't overmix the batter - a few small lumps are actually a good sign and will help keep your muffins tender. • Tossing berries in a bit of flour prevents them from sinking to the bottom of the muffins. • For extra richness, try substituting half the vegetable oil with melted butter. • Want to make these muffins even more special? Sprinkle a little raw sugar on top before baking for a delightful crunch. • These muffins freeze beautifully - wrap individually and store for up to a month for a quick breakfast or snack.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 11g
Saturated Fat: g
Cholesterol: 25mg
