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Blackberry-Oat Bran Muffins

  • prep: 20 mins
    total time: 45 mins
  • yield: Makes 12




  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 2/3 cup oat bran
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup plus 1 tablespoon sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups chopped blackberries

Cook's Note

Store in an airtight container, up to 3 days.


  1. Step 1

    Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners. Whisk together flour, oat bran, baking powder, baking soda, cinnamon, and salt.

  2. Step 2

    In a large bowl, using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 6 minutes. Beat in eggs and vanilla until combined. With mixer on low, add flour mixture in 2 additions, alternating with buttermilk, and beat until combined. Fold in blackberries.

  3. Step 3

    Divide batter among muffin cups and sprinkle with remaining 1 tablespoon sugar. Bake until a toothpick inserted in center of a muffin comes out with moist crumbs attached, 20 to 25 minutes, rotating pan halfway through. Let cool in pan on a wire rack 5 minutes, then transfer muffins to rack and let cool completely.

Everyday Food, July/August July/August 2012



Reviews (3)

  • 24 Jul, 2014

    I can't find oat bran. Can I substitute something else for it? Or, where is it located in the grocery story?

  • 30 Sep, 2013

    Nice and moist, not too sweet. Made this for my two year old and she loved them! Will be making these again.

  • 25 Aug, 2013

    Easy to follow and quick to compile. We actually ended up with a surplus, so ended up with closer to 20 muffins. Tasty and a bit more wholesome with the addition of oats and buttermilk. I did not have buttermilk so did the old housewifes cheat of curdling milk with lemon, it worked a treat.