4 tablespoons (20 grams) oats, old fashioned or quick oats are both fine
½ stick (2 ounces or 57 grams by weight) cold butter
dry ingredients:
2 cups (240 grams) all purpose flour
3/4 cup (149 grams) white granulated sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon kosher salt
wet ingredients:
1/2 cup (112 grams) neutral oil or melted butter
1 egg
1 cup (224 grams) kefir or buttermilk
1 tablespoon vanilla extract
other ingredients:
2 cups (about 200 grams) fresh mulberries
1 tablespoon all purpose flour
Instructions
Preheat oven to 400 degrees F and line a 12-cup muffin tray with paper liners.
Prepare oat crumble: Place all crumble ingredients in a bowl and use your fingers or a fork to pinch/mash the ingredients together. I like to really squeeze it together to get some nice clumps of crumble. Set this mixture in the refrigerator while you prepare the scones.
Prepare the muffin batter:
Combine all dry ingredients in a large mixing bowl and whisk to combine.
Combine all wet ingredients in a large measuring cup and whisk well to combine.
Add wet ingredients to dry ingredients and fold gently until about halfway mixed.
Toss mulberries with a tablespoon of flour and add to batter.
Continue folding until mulberries are incorporated and batter is mixed with no dry flour remaining. Use a gentle folding motion to avoid over mixing the batter or breaking up the berries to much.
Scoop batter evenly between 12 muffin cups - I fill mine right up to the tops and I get a perfect 12. Top with oat crumble, pressing down a bit to make sure it sticks to the muffin.
Bake for 18-20 minutes until batter is cooked through. A toothpick or cake tester should come out clean or with a few moist crumbs attached.
Let cool for a few minutes before transferring to a cooling rack. Enjoy while warm with some good salted butter!
