**Our camera broke before I could upload the pictures of these. So, you’ll just have to take my word for it: they were delicious. If you need further proof, just ask my husband; he hasn’t stopped talking about them since I made them.**
As we were driving home from IKEA today, my husband said, “How many blackberries do you think there are in the state right now?” Blackberries grow like weeds–the most delicious weeds in the world, mind you–all over this state. They grow in parks, in backyards, in vacant lots, on the sides of roads, in between the northbound and southbound lanes on the freeway…basically everywhere. So we determined that there are literally trillions of blackberries in our state right now. I tried to do my part with “weed-abatement” and made these delicious blackberry muffins. They are at once sweet and tangy, with a warm spiciness from the nutmeg. My husband said they were even better the next morning.
Blackberry Oatmeal Muffins
I topped mine with some leftover streusel topping and they were delicious. They would be equally delicious without. For the streusel recipe, click here.
1 cup quick oats
1 cup buttermilk
1 egg
1/2 cup brown sugar
1/2 cup butter, melted
1/2 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup blackberries
Combine oats and buttermilk and set aside. Preheat oven to 400. In a large bowl, combine egg, sugar, butter, and vanilla; stir. In a separate bowl, combine flour, salt, baking powder and soda, nutmeg, and cinnamon. Add oat mixture and flour mixture to egg mixture and stir until just combined. Gently fold in blackberries. Spoon into 12 prepared muffin cups (either greased or papered) and bake for 20 minutes or until done.