Bakery Style Blackberry Oatmeal Muffins
These bakery style blackberry oatmeal muffins are warm, comforting, and studded with fresh, juicy blackberries.
Ingredients
- 180 g (1 ½ cups) all-purpose flour
- 90 g (1 cup) quick cooking oats
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 113 g (½ cup) unsalted butter, room temp
- 100 g (½ cup) granulated sugar
- 106 g (½ cup) brown sugar
- 2 eggs, room temp
- 1 teaspoon vanilla bean paste or extract
- 113 g (½ cup) buttermilk, room temp
- 140 g (1 cup) fresh blackberries, cut in half or thirds
- Turbinado sugar, for sprinkling
- Rolled oats , for sprinkling
Instructions
- In a small bowl, whisk together the flour, quick cooking oats, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter and sugars for 2-3 minutes until light and fluffy.
- Scrape the bowl down, then add the eggs & vanilla and mix until fully combined.
- Pour in the buttermilk and mix until combined.
- Fold in the dry ingredients until mostly combined, then add the blackberries and gently mix until evenly distributed.
- Cover the bowl and allow to rest at room temperature.*
- Meanwhile, preheat the oven to 425 degrees F and line a muffin pan with parchment liners.*
- Divide the batter up between 10 muffin cavities, filling all the way up to the top. Sprinkle each muffin with turbinado sugar and rolled oats.
- Bake the muffins for 5 minutes, then turn the oven down to 375 degrees F and bake for another 15 minutes. Do not open the door when you turn down the temperature.
- Allow muffins to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.
Notes
- Resting the batter allows the leaveners to activate and ensures the muffins bake up tall. If you're in a rush, you can skip this and bake them right away.
- You can make your own parchment liners by cutting two squares of parchment paper per muffin. Press the two squares into a muffin cavity, then place a cup inside to hold it in place for a minute or two. Fill with the muffin batter and bake!
Nutrition Facts
Serving: 1muffin | Calories: 287kcal | Carbohydrates: 43g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 402mg | Potassium: 119mg | Fiber: 2g | Sugar: 22g | Vitamin A: 379IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg
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