Blackberry Cinnamon Swirl Oatmeal Muffins

Ingredients:

For the Streusel Topping:

• 1/3 cup packed light or dark brown sugar
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 2/3 cup all-purpose flour  

For the Muffins:

• 1 1/2 cups all-purpose flour
• 2 cups rolled oats, quick cooking
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/3 cup oil (avocado or grapeseed)
• 1 cup light brown sugar, packed
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup milk (coconut or your preferred milk)
• 1/4 cup plain Greek yogurt or sour cream
• 1/2 cup pumpkin or sunflower seeds (optional)

For the Blackberry Swirl:

• 1 cup fresh blackberries
• 1 tablespoon granulated sugar
• 1/4 teaspoon ground cinnamon

Instructions:

1. Make streusel topping: In a large bowl, combine both sugars, cinnamon, melted butter, and flour until crumbly. Set aside or refrigerate to keep cool.
2. Preheat oven: Preheat oven to 400°F (200°C). Spray a 12-cup muffin tin with non-stick spray or line with paper muffin cups.
3. Make blackberry swirl: In a small pot, combine blackberries, sugar, and cinnamon. Cook over medium-high heat, stirring occasionally, until syrupy and blackberries are mashed. Let cool to room temperature.
4. Make muffin batter: In a large bowl, sift together flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Stir in rolled oats.
5. Cream butter and sugar: In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine oil and sugar and beat on medium speed until light and fluffy (about 2 minutes).
6. Add wet ingredients: Add eggs, vanilla, milk, and yogurt or sour cream. Beat until well combined.
7. Combine wet and dry ingredients: Alternately add flour mixture and sour cream/milk mixture to the wet ingredients, beginning and ending with flour. Mix just until combined.
8. Add optional ingredients: Fold in pumpkin or sunflower seeds if desired.
9. Assemble muffins: Divide batter evenly among prepared muffin tins. Top each muffin cup with one teaspoon of blackberry swirl. Gently swirl sauce into the batter with a toothpick. Sprinkle streusel topping over each muffin.
10. Bake: Bake for 27-30 minutes, or until tops are lightly golden brown and a toothpick inserted in the middle comes out clean.
11. Cool: Cool muffins 10 minutes in the pan before transferring to a cooling rack.

Enjoy your delicious Blackberry Swirl Muffins!