I like having muffins on hand for breakfast. Typically, I’ll make a batch and we will eat some fresh. The rest go into the freezer for days that we’ve tired of the usual breakfast fare.
Muffins freeze well, thaw fairly quickly, and are easy to grab on the go. Hearty muffins like bran or oatmeal top my list of favorites. When I realized it was time to restock our freezer I started thinking about my options.
Last year, I froze a bunch of blackberries, blueberries, and raspberries to use throughout the winter months. I guard them pretty closely because I don’t relish the thought of paying outrageous prices for berries that never seem to taste nearly as good as those you get locally when they are in season.
A peek in the freezer confirmed my suspicions, my stock of raspberries was nearly gone, but there were still a lot of blueberries stock piled in there. This is what led me to come up with today’s recipe.
Double Berry Oat Muffins
Preheat oven to 400 degrees. (This recipe made 15 muffins) Heavily spray muffin tins with non-stick cooking spray and set aside.
1/3 c. butter, softened
1 egg, room temperature
3/4 c. light brown sugar
1 c. heavy cream
1 c. oatmeal, quick cook
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 c. red raspberries
11/2 c. blueberries
Double Berry Oat Muffin Topping
1/4 c. oatmeal, quick cook
1/4 c. light brown sugar
1/2 tsp. cinnamon
In a large bowl, add butter, egg, brown sugar; mix thoroughly. Pour in heavy cream, oatmeal, flour, baking powder, baking soda, salt, and cinnamon; mix well. Fold in berries.
In a separate bowl, mix oat topping ingredients.
Fill each muffin tin about 2/3 full and sprinkle with prepared topping. Bake for about 18-20 minutes.
Remove pans from the oven. Take a sharp knife and run it around the edge of each muffin. Allow the muffins to cool completely before removing from pans.
These muffin are sweet, yet they have a hint of tart flavor that comes from using the raspberries. I like how the berries compliment each other. *Note – these muffins are not your best choice for a grab and go option because although they are very tasty, they are also very tender and crumble easily.
Even breakfast skippers will be tempted by these muffins.
Double berry gets my attention. I love berry muffins and twice the berries means twice the deliciousness. I think the black and white brings out more emotion but I don’t know why.
Someone more photographically challenged than me will tell us. 🙂
Maureen, These muffins are sweet with a hint of tart from the raspberries. They pair well. Love your last sentence 🙂
I also like having muffins or a breakfast cake on hand. We deem Sunday are baking day and then we freeze extras for the rest of the week. I’m eager to add this to the rotation! Thank you for sharing, sweet friend. I hope you are having a happy and blessed weekend.
Monet, What a great way to prepare for the upcoming week. Thanks for visiting and have a great weekend!
There is definetely something about the black and white shot that is intriguing. There is definetely something about these muffins that make me want to run into the kitchen right now and whip up a batch!
I think we are so use to seeing colored pictures that we have almost forgot how black and white images can really capture our attention.
You had me at double berry but oats works well too 😀
Yum!
And love the black and white shot 😉
Cheers
Choc Chip Uru
Thanks CC. I like the B&W shot too and I’m not sure what draws me to it.