Blackberry Breakfast Muffins
A batch of muffins never lasts long in our house. It’s a perfectly acceptable snack in my eyes with a nice tall glass of whole milk. It’s an equally wonderful addition to our reading times in the morning or afternoon, especially when they’re split and toasted with a swipe of butter before serving. The “soaking” part of the recipe is not necessary, but serves two purposes. First, the soaking makes for a delightfully tender muffin by taking the tough edge off the rolled oats. Secondly, the soaking makes the whole shebang more nutritious by reducing anti-nutrients found in whole grains that can bind to minerals when we eat them. Meaning we can’t absorb and utilize them! By no means do I only feed my family soaked grains, but this feels like a simple step in the process to increase the nutrition of a baked good! It’s up to you, but I urge you to try it both ways! Also, feel free to change up the fruit additions to suit your family’s tastes.
Ingredients:
Makes 8 servings
1 cup rolled oats
1 cup yogurt
1 cup milk
2 eggs
¾ cup brown sugar
2 tablespoons butter, melted
1 ⅔ cup flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 teaspoon vanilla
1 cup fresh or frozen blackberries
muffin liners
Directions:
In a large bowl stir together the oats, milk, and yogurt. Cover the bowl and pop it in the fridge for about 12 hours. When you’re ready to bake the muffins preheat the oven to 400 degrees. Take the oat mixture out of the fridge while you whisk in a separate bowl the eggs, melted butter, and sugar. Once whisked add to the oat mixture and stir to combine. Then fold the flour, baking soda, salt, vanilla, cinnamon, and blackberries into the batter. Scoop into a muffin pan lined with muffin liners, filling each cavity just ¾ of the way up. Bake for about 20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let them cool for a bit and enjoy!
