In Season: Three-Grain Blackberry Breakfast Muffins



Come berry season, it almost seems silly to enjoy the fruit any way other than straight off the vine if you have that option. Nothing is better than a freshly picked berry, still warm from the sun.



But for when it comes time to extend the pleasure by saving berries (or for dealing with slightly more tart raspberries and blackberries, strawberries and boysenberries) in jams and pies and popsicles and whatnot, I’m always on the lookout for favorite recipes.


This heartier muffin recipe is adapted from the Mayo Clinic Cookbook, and is great for breakfast on-the-go when you’re running out the door this summer (hopefully en route to the beach).

You can make a batch, and freeze them to keep at-the-ready.



1/2 cup rolled oats
1 cup low-fat milk (or plain soy milk)
3/4 cup all-purpose flour
1/2 cup cornmeal
1/4 cup wheat bran
1 Tbsp baking powder
1/2 tsp salt
1/2 cup of honey
3-1/2 Tbsp butter, melted (or 3-1/2 Tbsp canola oil)
2 tsp lime zest, grated
1 egg, lightly beaten
2/3-cup blackberries (any berry will do!)


Pre-heat oven to 400F.
Combine oats and milk and either microwave on high until tender (about 3 minutes) or heat over stove. Set aside.
Whisk together flour, cornmeal, bran, baking powder, and salt. Add the honey, butter, lime zest, oats mixture, and egg.
Beat until combined, but still lumpy.
Spoon the batter into a muffin pan, filling each cup about two-thirds full.
Gently add berries. (You can add to the batter before filling the cups, but you are more likely to get color streaks.)
Bake until tops start to brown and a toothpick comes out clean. I usually check as soon as I smell them.


Mini-cups will likely take around 9 minutes while standard cups will likely take around 15. I like to make some minis for the kids to munch on in the car (fewer crumbs).


Transfer to a wire rack to cool. Extras can be frozen in a ziplock bag.

What are your favorite muffin recipes?

P.S. Skyler and Hudson are lucky to have a grandmother who has been lovingly tending blackberry vines for years. Here are some photos from last year. Also, here’s a favorite dessert recipe that features the fruit; and the easiest cake to make with kids.

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