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Prep time
20 minutes
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Cook time
40 minutes
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serves
12
Author Notes
These blackberry muffins have the perfect balance of sweetness, oaty texture, and berry flavor, making them a great brunch or afternoon snack. Filled with oats and halved blackberries, plus a slight hint of coconut oil, they are also completely dairy free thanks to Planet Oat Barista Lovers Oatmilk. The oat and brown sugar streusel on top adds crunch, and you can dust them with a little powdered sugar for more sweetness. —Nea Arentzen
Test Kitchen Notes
Planet Oat compensated Food52 for providing content contained in this article. —The Editors
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Ingredients
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FOR THE STREUSEL:
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1/2 cup
(40 grams) quick-cooking oats
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1/4 cup
(53 grams) light brown sugar
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3 tablespoons
(23 grams) all-purpose flour
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1/8 teaspoon
kosher salt
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1/4 cup
(57 grams) unrefined coconut oil, melted
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FOR THE MUFFINS:
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1 cup
(240 ml) Planet Oat Barista Lovers Oatmilk
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1 cup
(80 grams) quick-cooking oats
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1 1/4 cups
(150 grams) all-purpose flour
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1 1/4 teaspoons
baking powder
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1 teaspoon
baking soda
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1 1/8 teaspoons
kosher salt
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1/2 cup
unrefined coconut oil, melted
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3/4 cup
(160 grams) light brown sugar
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2
large eggs
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1 teaspoon
vanilla extract
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12 ounces
blackberries, halved
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Powdered sugar, for dusting (optional)
Directions
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Preheat the oven to 350ºF/175ºC and line a 12-cup muffin tin with muffin liners.
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Make the streusel: In a medium bowl, stir to combine the oats, brown sugar, flour, and salt. Add the coconut oil and mix with a fork (or your fingers) until fully combined (it will be slightly wet).
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Make the muffin batter: In a large measuring cup, combine the Planet Oat Barista Lovers Oatmilk with the quick-cooking oats; stir and set it aside to let the oats soak while you prepare the rest of the batter.
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In a medium bowl, stir to combine the flour, baking powder, baking soda, and salt.
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In the bowl of an electric mixer fitted with the paddle attachment, combine the brown sugar, eggs, and vanilla. Beat on medium speed until just combined, then pour in the melted coconut oil. Beat on medium-high until very well combined and frothy, about 1 minute (it won’t get light and fluffy the way it would if you used butter). Add the dry ingredients and mix until combined. Add the oat milk and soaked oats and mix on low speed until well combined, about 30 seconds.
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Remove the bowl from the mixer, then gently fold in the halved blackberries using a spatula or wooden spoon until evenly incorporated.
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Assemble and bake: Scoop the batter into the prepared muffin tin, filling each cup ¾ of the way up. Crumble or dollop about 1 heaping tablespoon of streusel over each muffin. Bake until golden brown, the centers look set and puffed, and a toothpick inserted comes out clean, 23 to 25 minutes (a kitchen thermometer should read 210ºF).
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Let the breakfast muffins cool slightly, then remove from the muffin tin and dust with powdered sugar, if desired.
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