Home » Blackberry and Oat Muffins.

Blackberry and Oat Muffins.

Sharing is caring!

Blackberry and Oat muffins that use the best of the season’s juicy blackberries. With the nutty taste of wholemeal spelt flour, they make a great breakfast, lunch or mid day snack.

I always have a bag of wholemeal flour, of some kind, in my cupboards. For me, it gives a nutty wholesome flavour, to my baking, that you don’t get with ordinary white flour. Couple this with brown sugar and you have a really nice additional toffee taste.

As it’s berry season, which seems to be very early this year, with our never ending heat way, I thought blackberries would make a change.

You should get 14 good sized muffins out of this mixture. If you use an ice-cream scoop, to fill the muffin cases, you’ll get them all evenly sized. You can use different fruits, and if the berries you find or buy are a little too large, just slice them to a more manageable size to mix into the batter.

You may also like to try other recipes using Wholemeal and spelt flours in my Heritage recipe range.

Blackberry and Oat muffins using Spelt flour.

Blackberry and Oat Muffins.

Oat muffins that use the best of the season's juicy blackberries. With the nutty taste of wholemeal spelt flour, they make a great breakfast, lunch or mid day snack.
0 from 0 votes
Print Pin Rate
Course: Afternoon Tea
Cuisine: American, British
Keyword: Autumn berries, snack
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 14 - 15
Calories: 230kcal
Author: Lynn Hill

Ingredients

  • 250 g wholemeal Spelt flour
  • 1 tbs baking powder
  • 170 g soft brown sugar
  • 50 g porridge oats
  • 115 g butter melted
  • 4 tbs milk whole or semi skimmed
  • 150 g greek style natural yoghurt
  • 1 medium egg
  • 1 tsp vanilla extract
  • 200 g fresh blackberries if they are too large, chop them down to a more manacle size
  • 2 - 3 tablespoons of Demerara sugar for the topping optional

Instructions

  • Preheat the oven to 180deg Fan (I use a steam bake oven)
  • Place 14/15 muffin cases into a couple of muffin tins. Doing this will help support the muffins as they bake and will avoid the mixture spreading out.
  • In a large bowl, mix all the dry ingredients together until well combined. (Flour, baking powder, sugar and oats)
  • In a large jug, mix all the wet ingredients together until well combined. (melted butter, milk, yogurt, egg and Vanilla extract)
  • Pour the wet ingredients into the bowl of dry ingredients and mix until well combined.
  • Add the berries to the cake batter and gently mix until the berries are well incorporated into the batter. Using an ice cream scoop. Evenly fill the muffin cases.
  • Bake in the oven for 20 mins or until baked. Testing the centre of each muffin with a skewer until it comes out clean.
  • Sprinkle each muffin with demerara sugar while still warm. If you wish, you can pop them back into the oven for a moment, to allow the sugar to melt a little.

Notes

Will keep in an airtight container only for a few days as they contain fresh fruit. They will keep longer if kept in the fridge.

Nutrition

Calories: 230kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 73mg | Potassium: 158mg | Fiber: 3g | Sugar: 18g | Vitamin A: 260IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1.3mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.