Blackberry-oat bran muffins by everyday food

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, divided
2 large eggs
2 teasoons pure vanilla extract
1 cup buttermilk
1 1/2 cups chopped blackberries

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

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 combined. With mixer on low, add flour mixture in 2 additions, alternating with buttermilk and beat until combined. Fold in blackberries

3. Divide batter among muffin cups and sprinkle with 1 Tablespoon sugar. Bake until a toothpick in center of muffin comes out with moist crumbs attached, 20-25 minutes. Let cool in pan on a wire rack five minutes, then transfer muffins to rack and let cool completely. (store in an airtight container up to 3 days)