For those of you who have stumbled onto Uproot from Oregon and are still unsure why this seemed like a blog name to choose- let me explain.
Growing up in Portland, Oregon helped define my food philosophy. I can’t help but think of Oregon as my true ‘home’ in so many ways– from the bilingual elementary school that fostered my interest in travel, the seaside summer camp where I met Noah, the restaurants and coffee shops where I would reconnect with friends and those familiar funky neighborhoods.
This post is sponsored by the Oregon Raspberry & Blackberry Commission. I was provided reimbursement for ingredients and my time.
My fondest memories of childhood frequently involve food (I’m sure many of you self-proclaimed foodies can agree!). Some of the foods that are inseparable from my Oregon memories are my mom’s dinners of salmon and broccoli, heading to Sauvie’s Island in the summer for U-Pick berries, piling granola on yogurt for snack after school, driving to get boba tea or New Seasons’ sandwiches during free periods in high school, stopping for thick slices of marionberry pie a la mode along the Oregon Coast.
- 1 cup whole wheat flour
- 1 cup old fashioned oats
- ¼ cup ground flaxseed meal
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup plain Greek yogurt
- 1 cup mashed banana (2 medium)
- 2 large eggs
- 2 tablespoons vanilla extract
- ½ cup coconut sugar
- ¾ cup frozen whole marion blackberries
- 12 frozen marion blackberries for garnish
- 5 tablespoons old fashioned oats
- 1 tablespoon honey for sticky steusel
- Preheat the oven to 350 degrees. In a small bowl for dry ingredients, mix together whole wheat flour, oats, flaxseed meal, salt, and baking soda. Set aside.
- In a larger bowl, combine Greek yogurt, mashed banana, eggs, vanilla, and coconut sugar.
- Slowly add the dry ingredients to the bowl of wet ingredients and mix gently. Add the frozen whole blackberries to the batter and mix until just combined.
- Prepare a muffin tin with cooking spray or cupcake liners and portion the batter into 12, almost to the top of each muffin cavity.
- In a small bowl, combine the streusel ingredients with your fingers and sprinkle on top of the muffins (note: this will be very sticky and clumpy).
- Top each muffin with a whole blackberry.
- Bake the muffins for 20 minutes and let them cool in the muffin tin for 5 minutes before moving to a cooling rack to cool completely.
As I previously mentioned on my Whole Wheat Marionberry Thumbprint Cookies post, marionberries are a larger and sweeter blackberry developed in Oregon. They are known as the “Cabernet of Blackberries,” for their rich complex flavor. I look forward to getting a jar of marionberry jam every year over the holidays, but little did I know, the whole berries have been hiding in the freezer section at Natural Grocers! Cue Marisa’s foodie happy dance.
These Greek Yogurt Marion Blackberry Muffins with Honey Oat Streusel highlight the sweetness of the marionberry, getting structure from plain Greek yogurt, ground flaxseed, and mashed banana. Feel free to replicate this recipe with regular blackberries, but do note that I prefer frozen fruit in muffins (do not thaw them).
Share with me: Is there a food that brings you back to childhood like this?