It’s that time…the blackberries are ripe on the bushes pretty much anywhere and everywhere!!! Berkeley and I went behind our greenhouse next to the ditch and picked a couple of containers full within just a couple of minutes.
I decided to use these fresh berries to make some pretty yummy muffins!
Blackberry Oatmeal Muffins
Adapted from Cooks.com Date Oatmeal Muffins
2 c. regular oatmeal
1 2/3 c. sour cream
1/3 c. milk
1 c. packed brown sugar
2 eggs
1 c. oil
2 c. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
zest of one lemon
1 2/3 c. fresh blackberries
Mix sour cream and milk together until slightly lumpy. Combine with oats and let sit about 1 hour. Beat eggs; add oil and sugar and mix well. Add oat, sour cream and milk mixture and lemon zest. Add sifted dry ingredients and stir until just moistened. Add the blackberries and stir ever so carefully. They will break up a bit. Pour into greased muffin tins. Bake at 350 degrees for 15-20 minutes. Makes 18 large muffins.
Clockwise from top left – oatmeal, sour cream, milk mixture; eggs, brown sugar and oil mixture; add oatmeal mixture to above; add in the lemon zest (secret ingredient!). Next add in the sifted dry ingredients.
Be very careful when mixing in the blackberries so that they don’t break up too much!
A couple of baking tips…fill any unfilled muffins tins about 1/2 way with water. Also, rotate muffins tins halfway through baking so ensure that they are evenly baked!
While still warm, I put the muffins on a white serving plate with a side dish of butter and sent them over to Jason’s office for an afternoon treat! These would be fantastic for a brunch and also for kids’ lunches.
