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.
- 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
- 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.