Blackberry Oat Bran Muffins

I usually save blackberries and raspberries for sauces because I'm not a huge fan of their seeds, I was thrilled when our local farmers' market carried a plump, juicy variety bursting with sweet, slightly tart, blackberry flavor and not overrun with seeds. As I'm always trying to incorporate more whole grains into my diet, when I saw these blackberry oat bran muffins from Everyday Food magazine, I immediately knew how to use my blackberries (aside from eating the whole pint standing over my kitchen sink).

These muffins are hearty without being heavy, and the blackberries provide a nice sweet flavor, keeping the muffins quite moist. A little demerara sugar sprinkled on top brings some crunch. Blackberry oat bran muffins are a relatively healthy snack, perfect for a mid-day pick-me-up, they're good for breakfast on-the-go, and we enjoyed them as dessert too. 

(I have recently learned how healthy blackberry seeds are, containing Omega 3 and 6 fats plus protein and fiber.) 

Makes 12 (I had enough batter for 18).

Recipe from Everyday Food Magazine, July/August July/August 2012

You'll need:

1 1/2 cups all-purpose flour (spooned and leveled)
2/3 cup oat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon fine (table) salt
6 tablespoons unsalted butter, room temperature
1/2 cup plus 1 tablespoon sugar (I used 1 Tbsp. demerara sugar for sprinkling the tops.) 
2 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
1 1/2 cups chopped blackberries

Preheat oven to 375 degrees F. Line 12 standard muffin cups with paper liners. (As I said, I got 18 muffins, so have extra wrappers, and another pan ready. If you don't have 2 muffin pans, let the pan cool, and bake a second batch if there's still leftover batter.) 

Whisk together flour, oat bran, baking powder, baking soda, cinnamon, and salt.

In a large bowl, using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 6 minutes. Beat in eggs and vanilla until combined. With mixer on low, add flour mixture in 2 additions, alternating with buttermilk, and beat until combined. Fold in blackberries.

Divide batter among muffin cups and sprinkle with remaining 1 tablespoon sugar (demerara if available).

Bake until a toothpick inserted in center of a muffin comes out with moist crumbs attached, 20 to 25 minutes, rotating pan halfway through.

Let cool in pan on a wire rack 5 minutes, then transfer muffins to rack and let cool completely.

Enjoy! 

Store in an airtight container, up to 3 days.