These blackberry oatmeal muffins are hearty, simple to make, and healthy enough to feel good about eating a few. Loaded with oats and blackberries for a perfect breakfast or snack!
Blackberry oatmeal muffins are the perfect muffin to prep and have on hand for a delicious and filling breakfast or snack on the go! They're made with whole grain oats and buttermilk keeping them tender and moist.
If you like baking with berries, you should definitely try my blackberry lemon bread, my raspberry white chocolate loaf cake with a white chocolate glaze, or my apple strawberry crumble topped with some vanilla ice cream.
WHY YOU WILL LOVE THESE
QUICK & EASY- These muffins are made with mostly staple pantry ingredients, and can be made so quick.
ONLY ONE BOWL- I love a recipe that only requires one mixing bowl, so you aren't left with a bunch of dishes.
PERFECT PREP FOOD- These muffins can be made and frozen, for when you need a quick on the go breakfast or snack.
- Oats- I used old-fashioned oats.
- Buttermilk- I always prefer to use buttermilk when I have it, but regular milk will work fine also.
- Oil- I used coconut oil, but any neutral cooking oil will work.
- Eggs- Make sure you take them out and allow to come to room temperature before starting.
- Blackberries- I used fresh, if using frozen do not let them thaw first.
- Turbinado Sugar- I love topping the muffins with this coarse sugar for an extra crunchy muffin top.
STEP BY STEP INSTRUCTIONS
STEP ONE: Preheat the oven to 400 F. Line a 12-cup muffin tin with paper liners.
STEP TWO: Pour oats and buttermilk in a large bowl, allow to sit and absorb for 10 minutes if you have the time. Add the oil, brown sugar, eggs and vanilla. Mix until combined.
STEP THREE: Stir in the baking powder, baking soda, salt, cinnamon, nutmeg and flour until just combined. Fold in blackberries.
STEP FOUR: Divide the batter into the prepared muffin cups and top with sugar.
STEP FIVE: Bake for 16-20 minutes, or until a light golden brown rim has formed along the edges. Allow to cool slightly.
EXPERT BAKING TIPS
If your blackberries are very large you can cut them in half before tossing into the batter to help with portion size.
You could sub in gluten free flour if you would like to make these gluten free. Cup 4 Cup is my favorite blend.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
The best way to tell if muffins are done is by watching for a light golden rim around the edge, and if you lightly touch it in the center it will bounce back.
Allowing the oats to absorb some of the liquid will help give a fuller and softer muffin.
Yes, you can do either. If making them mini I would suggest cutting the blackberries smaller and baking for 10-12 minutes. If making them jumbo I would bake for about 25-30 minutes.
STORING AND FREEZING
These blackberry oatmeal muffins can be stored in an airtight container at room temperature for 3-4 days while remaining fresh. Keep in mind that the tops of the muffins will start to soften once in a sealed container.
I love freezing my muffins and pulling them out for a quick on the go breakfast. You can store them all together in a large ziplock bag or airtight container, or place them in individual bags so you can grab one every time you want one.
OTHER POPULAR MUFFIN RECIPES TO TRY
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Blackberry Oatmeal Muffins
- 1½ cup old-fashioned oats
- 1 cup buttermilk room temp
- ⅓ cup oil I used coconut
- 1 cup brown sugar
- 2 large eggs room temp
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1½ cups all-purpose flour
- 1 cup blackberries
- 2 tablespoon turbinado or sparkling sugar to top
- Preheat the oven to 400 F. Line a 12-cup muffin tin with paper liners.
- Pour oats and buttermilk in a large bowl, allow to sit and absorb for 10 minutes if you have the time.
- Add the oil, brown sugar, eggs and vanilla. Mix until combined.
- Stir in the baking powder, baking soda, salt, cinnamon, nutmeg and flour until just combined. Fold in blackberries.
- Divide the batter into the prepared muffin cups and top with sugar.
- Bake for 16-20 minutes, or until a light golden brown rim has formed along the edges. Allow to cool slightly.