These muffins, using blackberries fresh from your garden, are perfect to pair with your morning coffee.

Blackberry Muffins

1 cup milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup whole-wheat flour
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 cup dark brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups fresh blackberries

Heat oven to 400°F. Grease a 12-cup muffin pan or line with baking cups.

In a small bowl, whisk together the milk, egg, butter, and vanilla. Set aside.

In a large bowl, mix the flours, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.

Make a well in the center of the dry mixture and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries.

Divide the batter evenly into the muffin cups.

Bake at 400°F until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 

 

Source: Virginia Cooperative Extension