Coarsely chop frozen blackberries, and place them back in the freezer until ready to stir into the batter. To freeze muffins, let cool completely, and place in zip-top plastic bags. Reheat in microwave 20 seconds.
2 cups all-purpose flour (about 9 ounces)
1 cup rolled oats
1 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon apple-pie spice
1 cup fat-free milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 1/2 cups frozen blackberries, coarsely chopped
1/4 cup granulated sugar
How to Make It
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through apple-pie spice) in a large bowl. Make a well in center of mixture. Combine milk, butter, vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.
Spoon 1/4 cup batter into each of 17 paper-lined muffin cups coated with cooking spray. Bake at 400° for 16 minutes. Sprinkle muffins evenly with granulated sugar; bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.
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I made these exactly as the recipe said, except I didn't have apple pie spice so I internetted what was in it and approximated my own. The muffins turned out alright, in that the consistency wasn't bad and the recipe made exactly as many as promised.
However, as others have noted, it really needed more sugar for these muffins to be properly delicious. I eat healthy granola bars and things so I understand that not everything in the world needs to taste like a candy bar, but I think a proper blueberry muffin ought to not taste overwhelmingly of oats and flour.
Excellent. Light, fluffy muffins. I wasn't sure what to expect given the wide range of ratings on this recipe. I used 2 cups of fresh blackberries and I didn't chop them. I used whole wheat flour. I used 1 tsp of mixed baking spices rather than 1/2 tsp pie spice, and I sprinkled the tops with cinnamon sugar right when I put them in the oven. I baked them for 20 minutes. The result was an amazingly light and fluffy muffin. I got 18 medium sized muffins. I will definitely use this recipe again with fresh or frozen blackberries or blueberries which often yield a bland or soggy muffin (my opinion).
Did half of this recipe with 1/3 cup of brown sugar (instead of 1/2 cup), 1/4 tsp cinnamon + 1/4 tsp nutmeg instead of 1/4 tsp apple spice, no sugar topping, and fresh blackberries. I cut the sugar based on others' reviews, but since blackberries are not a particularly sweet fruit, the muffins needed more sugar than I used.
These muffins are delicious and easy to assemble. I substitute mixed frozen berries for the blackberries, as I like the variety of different berry flavors. Make sure to keep them in the fridge once cooled; as if they sit on the counter in a bag too long, you'll have a science experiment on your hands!
These were amazing muffins! I made a half recipe and used light brown sugar instead of dark and cinnamon and nutmeg instead of apple-pie spice. Also, I used a little more blackberries than called for and didn't add the extra sugar on the top and I was glad I did. They are sweet enough and have a perfect amount of blackberries. I baked them for 15 minutes and they were done. The texture was nice and chewy, the textures and flavors of the oatmeal and the blackberries blending really well. The flavor was great, any sweeter would be too much. Would definitely make again with these alterations.
These are not super. I used a mix of fresh blackberries and raspberries. After a day sealed in a bag the muffins got very soggy. I didn't like the texture of the rolled oats in the muffins, if I make again I'd put them in the food processor first. Also not quite sweet enough - but I think that was due to the blackberries I used being slightly under-ripe.