Last time I made Blackberry Muffins with Sour Cream and this time I used Oatmeal instead. The verdict? Just as good but very different. These are obviously healthier and not creamy but still super moist and yummy.
Ingredients: (6 muffins)
1 c flour
1 c instant oats
½ Tbsp baking powder
¼ tsp salt
½ c sugar
¼ c vegetable oil
½ c milk
1 large egg
1 cup roughly chopped blackberries
1. Preheat the oven to 400°F.
2. Combine the egg, oil, and milk in a bowl, mix well, and set aside.
3. In a large bowl, combine the dry ingredients. Add in the blackberries and give a quick stir to cover with the flour mixture. Add the wet ingredients to the flour mixture and stir until everything is just mixed. Don’t over mix.
4. Spoon the mixture into greased or paper-lined muffin cups. Bake for 16-18 minutes. The muffins are done when a cake tester comes out clean and they spring back when pressed lightly. Remove from the oven, let cool in the pan for about 5 minutes, then transfer to a wire rack to cool.