Blackberry Muffins with Oat Crumble
After a year (ish) of blogging, I finally bought my own camera. I know what you’re probably thinking: How did I get to this point without owning a camera? Answer: I have a very gracious friend who allowed me to borrow her DSLR for the year. And, while the DSLR is a great camera – I learned how to take food photography on it – I decided to buy a … wait for it … an Olympus digital camera instead. Before you go photo-purist on me, just look at some of the photos I shot on my new Olympus.
*Just a note: Most food photographers suggest shooting in natural light in the early afternoon. I took these photos at 6 PM and in very poor lighting; if that doesn’t sell you on my new camera, I don’t know what will.
Now on to the important stuff: The muffins.
This recipe has been in my back pocket for a few months now, and finally got around to testing it out last time Hailey was in town. The original recipe calls for gluten-free flour alternatives, but it works well (and is just as tasty) with regular flour. We also replaced the blueberries with blackberries, since Hailey isn’t a blueberry fan. (Insert shock!)
I can sum up my love for these muffins in three bullets.
- The blackberries: While I’m a huge fan of any berry – I haven’t found one to date that I do not like – the blackberries not only add a tart kick to the otherwise sweet muffin, but are also visually stunning. They go into the oven almost black, and almost thirty minutes later, come out a delicious, dark raspberry color.
- The size: My roommate Marta gave me this muffin tin from Anthropologie. Not only is the tin gorgeous, it creates huge muffins. One of these muffins is sure to keep you full for hours.
- The oat crumble: With the perfect amount of sweetness and just the right crunch, the crumble is the cherry on top, if you will.
I hope you all enjoy this recipe!
- 1/2 Cup of Oats
- 1/4 Cup of Brown Sugar
- 1/4 Tsp of Salt
- 2 Tbsp of Cold Butter
- Nonstick Vegetable Spray
- 1 Egg
- 1/2 Cup of Milk
- 6 Tbsp of Butter, melted
- 2 Cups of All-Purpose Flour
- 3/4 Cups of Sugar
- 1 Tsp of Baking Powder
- 1/2 Tsp of Baking Soda
- 1/2 Tsp of Salt
- 1/4 Tsp of Nutmeg
- 1/4 Tsp of Cinnamon
- 1 Cup of Fresh Blackberries
- For the crumb, mix together dry ingredients until combined. Using your fingers or the flat side of a fork, work in the butter until the mixture is a crumbly texture. Set aside.
- Coat the muffin tin (6 large muffins or 12 normal-sized muffins) generously with a nonstick spray. Set aside.
- In a medium bowl, whisk the egg, milk and butter together. In another, larger bowl, combine the dry ingredients: Flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon. Add the wet mixture into the dry mixture and, using a fork, fold in the two mixtures until just combined. Mix in the blackberries.
- Divide the muffin batter evenly into the tin and top with the crumble. Bake at 375 degrees for approximately 25-30 minutes, or until an inserted toothpick comes out clean.