Monday, March 21, 2016

Blackberry Lemon Oat Muffins

Hey everyone! Welcome to a new week. A few days ago, my good friend Leah sent me a blueberry oat muffin recipe. I made a few changes [to incorporate ingredients I had on hand] and came up with an incredible blackberry lemon oat muffin recipe! 

If you try out this recipe, please share a photo with me on Instagram and/or Twitter!

print recipe
Blackberry Lemon Oat Muffins
  • 1 cup all-purpose flour
  • 1/3 cup old-fashioned rolled oats
  • 2/3 cup oat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup plain Greek yogurt
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 1/4 cup unsweetened vanilla almond milk
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup fresh blackberries
Preheat oven to 350°F, and prepare muffin pan by coating the cups with cooking spray or lining with silicone liners. Set aside.In a large mixing bowl, combine all ingredients except the fresh blackberries. Fold in fresh blackberries gently. Divide the batter evenly among the 12 muffin cups, filling almost to the top. Bake for 20 minutes. To determine if the muffins are done, insert a toothpick into the center and it should come out clean. Allow muffins to cool before consuming.Store in an airtight container for up to five days, or freeze for up to three months.
Prep time: Cook time: Total time: Yield: 12 muffins

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