Here in BC, nothing says the beginning of fall like blackberries. They grow wild along the road and in the fields, their branches heavy with fruit while the birds, bears, and humans gorge themselves on them.
Blackberries are by far my favorite berry. Ever. We scoff at the pints in the grocery store. Who in their right mind would pay $5 for a tiny bit when you can walk down the road and pick all you want for free?
There's a bakery in town that makes the most amazing raspberry oatmeal muffins-sweet, crunchy topped with big pieces of fruit, they are my favorite. These muffins are almost exactly like them!
2 cups flour
1 cup quick cooking rolled oats
1 cup packed brown sugar
1 tbsp grated lemon rind
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1/3 cup vegetable oil
1 tsp vanilla
1 1/4 cup buttermilk
3/4 cup frozen raspberries, blackberries, or blueberries
In a large bowl, mix together the flour, oats, brown sugar, lemon rind, baking powder, baking soda, and salt. Set aside. In a separate bowl, combine the buttermilk with eggs, vegetable oil, and vanilla. Mix well with a wire whisk. Pour the wet ingredients into the dry, mixing until only just combined. Fold in berries.
Spoon into paper lined muffin cups until full and bake in a pre-heated 375 F oven for about 18-22 minutes, or until a toothpick inserted in a muffin comes out clean. I know-you'll feel like you are over filling the cups, but it's okay. They turn out really large and delicious. If you are worried about them sticking to the top of the pan, make sure to grease it so they come off super easy.
Makes about 12 good sized muffins
