We are still picking berries, though we’re down to just blueberries. Before I get to the recipe for this post, Triple Berry Oat Muffins, thought I’d share some fun berry pictures.
This was the end of the strawberries with the very first of the black raspberries.
This is our black raspberry patch, before the cut back of new growth, and after.
At the time I made the muffins (and I made three batches within a few days), we were down to only 2 types of berries in the house. The same friend who posted the muffin recipe had just picked strawberries and offered to share, so it was Triple Berry time.
I enjoy recipes with oats in them, I make the Dark Chocolate Chunk Oatmeal Cookies all of the time. I was excited to use a muffin recipe with oats. What I did not want was a super sweet muffin, so I decided to add the cinnamon into the muffin batter and forego the topping.
Here is the pretty mix of berries with the flour/oats.
This is what it looks like before it hits the muffin tin.
It’s sort of a lumpy bumpy mess. But, the baked muffins sure looked pretty. I’ve been using coconut oil spray to grease all of my baking dishes/tins/etc and so far, it’s worked out well.
These were a hit. I even baked one batch to freeze and give away, which I love to do. I also used some wheat flour instead of all white flour and that worked out as well. I’ll be making these again, even if the next batch is only double berry vs triple berry.