Blackberry-Oat Bran Muffins

July and August are the best time of year to buy blackberries, and although I haven't cooked with them a whole lot I thought this recipe would be perfect to make while on vacation.  They are easy and can sit on the counter so anyone can pick one up whenever they're hungry.  Oh, and did I mention they're delicious?!

Preheat the oven to 375 degrees F.  Line muffin cups with paper liners (we were on vacation and no one wanted to run to the store again, so we made do without!)  Whisk together flour, oat bran, baking powder, baking soda, cinnamon and salt.

In a separate bowl using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy. 

Beat in eggs and vanilla until well combined.

With the mixer on low, add flour mixture in two additions, alternating with buttermilk.  

Fold in blackberries.  Divide the batter amount muffin cups and sprinkle with remaining sugar.  Bake for around 20 minutes until toothpick entered comes out with moist crumbs attached.  Let cool on a wire rack for around 5 minutes then take out of pan and let cool completely. 

These were moist and full of flavor!  186 calories of delicious-ness that you won't soon forget.

Have a great weekend everyone!

Blackberry-Oat Bran Muffins

Adapted from Everyday Food

Serves 12

1 1/2 up flour

2/3 cup oat bran (I used rolled oats)
2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon fine salt

6 tablespoons unsalted butter, room temperature

1/2 cup plus 1 tablespoons sugar, divided

2 large eggs

2 teaspoons pure vanilla extract

1 cup buttermilk

1 1/2 cups chopped blackberries

Preheat the oven to 375 degrees F.  
Line muffin cups with paper liners.
Whisk together flour, oat bran, baking powder, baking soda, cinnamon and salt.
In a separate bowl using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy. 
Beat in eggs and vanilla until well combined.
With the mixer on low, add flour mixture in two additions, alternating with buttermilk.  
Fold in blackberries.  Divide the batter amount muffin cups and sprinkle with remaining sugar.  
Bake for around 20 minutes until toothpick entered comes out with moist crumbs attached.  
Let cool on a wire rack for around 5 minutes then take out of pan and let cool completely.