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.
INGREDIENT NOTES
- 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.
FAQ
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.
FREEZING
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
Blueberry Chocolate Chip Muffins
Double Chocolate Zucchini Muffins
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
And please make sure to leave a star review below!
Blackberry Oatmeal Muffins
Ingredients
- 1½ cup (121.5 g) old-fashioned oats
- 1 cup (240 g) buttermilk room temp
- ⅓ cup (74.67 g) oil I used coconut
- 1 cup (220 g) brown sugar
- 2 large eggs room temp
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) cinnamon
- ¼ teaspoon (0.25 teaspoon) nutmeg
- 1½ cups (210 g) all-purpose flour
- 1 cup (144 g) blackberries
- 2 tablespoon turbinado or sparkling sugar to top
Instructions
- 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.
Nadia
Hi Brooke!
I am sightly confused by the instructions. In which step the flour is added? Is it in the 4th step with the rest of dry ingredients?
Thank you for sharing!
brooke
So sorry! I forgot to include it in the list, added now!
Ali
Yum! ❤️ So delicious! Thanks Brooke!
Sandy
These are great! I love blackberries so this was a yummy variation to have in a muffin! Thanks Brooke!
Katie Organ
Used up our Utah blackberries making these last week, love love love a good hearty muffin, slathered in butter with a steaming hot cup of coffee, and a good book, that’s my heaven.
Tyler
Another great recipe!
Sara H
I’ve made these muffins a couple of times and love how delicious they are. I’ve used frozen berries and it worked perfectly.
Brooke Homec
Thank you Sara! And thanks for sharing about the frozen berries as well!
Jennifer
These muffins were so yummy! They were loved by my whole family and so easy to throw together! I plan to freeze some for quick breakfasts on the go:)
bailey
Such a hearty and yummy breakfast muffin!