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  • Writer's pictureJenn Clayton

Blackberry Muffins with Oatmeal

Super fluffy and bursting with blackberry and lemon.....and SUMMER flavors!


Healthy Breakfast for Summer mornings!! Freeze up to one month and makes a great prep ahead meal!

Full recipe in video below

RECIPE:


Wet

  • ½ cup milk of choice

  • ¾ cup plain NF Greek yogurt

  • 1 cup (100g) rolled oats

  • 3 tablespoons melted light butter

  • 2 large eggs

  • ¼ cup honey

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest (do NOT leave this out!!)

Dry Ingredients

  • 1 cup (120g) white whole wheat flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

Fold in

  • 1 ½ cup blackberries, halved


  • Preheat oven to 375°F.

  • In a medium bowl, whisk together the yogurt and milk until smooth. Stir in the oats. Set aside to soak for 10-15 minutes.

  • Stir in the rest of the wet ingredients into the oat mixture.

  • In a large mixing bowl, combine all the dry ingredients. Add the wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.

  • Gently fold in the blackberries.

  • Divide batter evenly into a greased, lined or silicone 12-cup muffin pan.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  • Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.

12 Muffins:

108 Calories

2g Fat

18g Carbs

6g Protein


Recipe inspiration mjandhungryman.com







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