Blackberry Cinnamon Swirl Oatmeal Muffins
Serves: 12
  • Streusel
  • ⅓ cup packed light or dark brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup unsalted butter, melted
  • ⅔ cup all-purpose flour
  • For the muffins
  • 2 cups all-purpose flour
  • 1 cup rolled oats,quick cooking
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ⅓ cup light brown sugar, packed
  • 1 large egg plus 2 large egg yolks, at room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup milk (I used coconut - feel free to use any milk)
  • ⅓ cup plain Greek yogurt or sour cream
  • ½ cup pumpkin or sunflower seeds, optional
  • Blackberry swirl
  • 1 cup fresh blackberries
  • 1 teaspoon granulated sugar
  • ¼ teaspoon ground cinnamon
  1. To make the streusel topping, in a large bowl combine both sugars, cinnamon, melted butter and flour until the mixture is very crumbly. Set aside or place in fridge while making your muffin batter to keep the streusel from getting too warm.
  2. Preheat oven to 400F. Spray a 12 cup muffin tin with non-stick spray or line with paper muffin cups; set aside.
  3. To make your blackberry swirl, add the blackberries to a small pot with the sugar and cinnamon. On medium high heat, keep stirring the mixture until it cooks down and gets syrupy. Mashing the blackberries with a spoon as you continue to cook them - about 5 minutes. Set aside and let cool to room temperature.
  4. In a large bowl, sift together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Stir in the rolled oats and set aside.
  5. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed until light and fluffy; about 3 minutes.
  6. Add in the egg, egg yolks, and vanilla and continue beating until well combined. Turn mixer off and set batter aside. In a large measuring cup add the milk and sour cream; whisk well to combine; set aside. With the mixer speed set to low; alternate adding the flour mixture and the sour cream/milk mixture, beginning and ending with flour. Be sure not to over mix. With the mixer turned off, add in the pumpkin or sunflower seeds if you want the muffins to have an added crunch. Fold them in gently with a spatula.
  7. Divide the batter evenly among prepared muffin tins with an ice cream scoop. Don’t be shy, fill those tins to the brim. Top each muffin cup with one teaspoon of the blackberry swirl. Using a toothpick gently swirl the sauce into the muffin. Now divide the streusel topping and sprinkle on top of the 12 muffins.
  8. Bake for 27 to 30 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Cool muffins 10 minutes in the pan before transferring to a cooling rack. Makes 12 large muffins