Ingredients
Scale
- 1 1/2 cups flour (spooned and leveled)
- 2/3 cup oat bran
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 6 TB butter, room temperature
- 1/2 cup plus 1 TB sugar, divided
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup buttermilk
- 1 1/2 cups chopped blackberries
Instructions
- Preheat oven to 375.
- Line 12 standard muffin cups with paper liners.
- Whisk together flour, oat bran, baking powder, baking soda, cinnamon and salt.
- In a large bowl using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 6 minutes. Beat in eggs and vanilla until combined.
- With mixer on low, add flour mixture in 2 additions, alternating with buttermilk and beat until combined.
- Fold in blackberries.
- Divide batter among muffin cups and sprinkle with remaining 1 TB sugar.
- Bake until a toothpick inserted in the center of a muffin comes out with moist crumbs attached, 20-25 minutes.
- Let cool in pan on a wire rack 5 minutes, then transfer muffins to rack and let cool completely. Store in airtight container up to 3 days.