Banana Blackberry Muffins
I don’t know how I’ve been so lucky, but the blackberries in my farmers market and grocery store have been HUGE. Sweet. Juicy. GIGANTIC.
A farmer explained to me that the unseasonably cool temperatures allowed the berries to stay on the vine longer, giving them more time to grow and get sweeter and plumper from the sun (when it chose to shine).
I swear to goodness, I found one berry that was almost as big as my thumb. I probably should have taken a picture, but… well, I ate it. But look at the blackberries in my muffins… ginormous, right? These aren’t mini-muffins either… they’re normal size!
Blackberries are really high in fiber (all those little seeds, you know), but low in calories. A one-cup serving is only 60-calories! They are also full of Vitamin C.
Look for blackberries that are firm, plump and glossy. Blackberries that have a deep, dark color tend to be riper and sweeter. Wash them just before you eat them, otherwise they’ll get moldy. I know this won’t be a problem, but eat your berries within a day or two.
Oh, and even though the weather blessed us with a slightly longer blackberry season, that time is almost up… so make sure you get some this weekend!
Banana Blackberry Muffins
prep: 15 minutes
bake: 15 to 20 minutes
you’ll need…
1 cup oatmeal (not instant oatmeal)
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
2 large bananas, chopped
½ cup unsalted butter, softened
½ cup firmly packed brown sugar
1 egg
12 perfect blackberries
let’s get to it…
Place oven rack in center of oven. Heat oven to 375°F. Butter standard muffin tin (12 muffins).
Place oatmeal in a food processor. Pulse for 1-minute until oats resemble flour. Add flour, baking soda and salt to food processor and pulse until mixed; set aside.
Beat bananas and butter together (mixture will look curdled). Add the brown sugar and egg and beat until mixed. Add the oatmeal and flour mixture and blend until just combined (don’t overmix!).
Fill prepared muffin tins three-quarters full. Place one blackberry in the center of each muffin.
Bake for 15 to 20 minutes or until a toothpick comes out clean. Cool muffins for 5 minutes and remove from tin.
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