Raspberry Oatmeal Muffins

My two younger sisters both worked at Great Harvest Bread Company in high school. I’d go visit them, knowing that I’d get a few tasty treats to take with me. Great Harvest had a lot of great things including that famous cinnamon chip bread. But my personal favorite were these raspberry muffins that, if memory serves me correctly, were full of whole grains and juicy berries. I set out to duplicate the memory of those muffins and in order to do so I went to Smitten Kitchen and adapted her version of the Blue Sky Bran muffins. Instead of using bran I used blended oats and whole wheat flour. I’ve made these muffins a few times since and they are the perfect thing to make at the beginning of the week and eat for breakfast and snacks throughout the week. I like to serve myself a bowl of greek yogurt and plop a warmed up muffin on top.

Raspberry Oatmeal Muffins adapted from Smitten Kitchen

1 1/3 cup buttermilk

1 egg

1/3 cup olive oil

1/3 cup to 1/2 cup brown sugar or coconut sugar (depending on how sweet you like the muffins)

1 1/2 cup blended oats (rolled or quick cooking)

1 cup whole wheat flour

3/4 teaspoon salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

6 ounces raspberries, frozen

2 tablespoons turbinado or white cane sugar (for the top of the muffins)

Preheat oven to 350 degrees F. Butter or line a standard 12 cup muffin tin.

In a medium size bowl, whisk together the buttermilk, oil, egg, and sugar.

Add oats, flour, salt, baking powder, and baking soda then whisk together till just combined, do not over mix.

Fill the muffins tins up about half way with batter. Add about 4 to 5 raspberries to each cup and then top with about a tablespoon more of batter. Sprinkle sugar on top.

Bake for 15 to 22 minutes or until puffed and golden brown and spring back when touched lightly.