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Home » Recipes » Muffins

Blackberry Oatmeal Muffins

July 22, 2022 by brooke 5 Comments

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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!

a single blackberry oatmeal muffin cut in half to see inside.

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.

blackberry oatmeal muffins stacked on a plate with fresh blackberries.

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.
all the ingredients needed to make blackberry oatmeal muffins.

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. 

Buttermilk and oats soaking.
adding other wet ingredients.

STEP THREE: Stir in the baking powder, baking soda, salt, cinnamon, nutmeg and flour until just combined. Fold in blackberries.

adding flour.
adding 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.

blackberry oatmeal muffins after baking.

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

How can I tell if my muffins are done baking?

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.

Why should I let the oats sit with the milk before starting?

Allowing the oats to absorb some of the liquid will help give a fuller and softer muffin.

Can these muffins be made mini or jumbo?

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.

a blackberry oatmeal muffin stacked on top of the others in the pan.

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.

muffins laying different directions in the muffin pan.

OTHER POPULAR MUFFIN RECIPES TO TRY

Blueberry Chocolate Chip Muffins

Banana Carrot 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!

a single blackberry oatmeal muffin cut in half to see inside.

Blackberry Oatmeal Muffins

brooke
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!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 16 mins
Total Time 31 mins
Course Breakfast
Cuisine American
Servings 14
Calories 215 kcal

Ingredients
 
 

  • 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

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.

Notes

If your blackberries are very large you can cut them in half before tossing into the batter to help with portion size.
If using frozen blackberries, do not allow to thaw first. 
Buttermilk can be subbed with regular milk if preferred.
You could sub in gluten free flour to make these gluten free.

Nutrition

Calories: 215kcalCarbohydrates: 34gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 28mgSodium: 186mgPotassium: 117mgFiber: 2gSugar: 17gVitamin A: 89IUVitamin C: 2mgCalcium: 64mgIron: 1mg
Keyword blackberry, blackberry oatmeal muffins, oatmeal muffins
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Nadia

    July 22, 2022 at 10:18 pm

    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!

    Reply
    • brooke

      July 23, 2022 at 7:48 pm

      So sorry! I forgot to include it in the list, added now!

      Reply
  2. Ali

    July 29, 2022 at 9:57 am

    5 stars
    Yum! ❤️ So delicious! Thanks Brooke!

    Reply
  3. Sandy

    July 30, 2022 at 9:03 am

    5 stars
    These are great! I love blackberries so this was a yummy variation to have in a muffin! Thanks Brooke!

    Reply
  4. Katie Organ

    September 23, 2022 at 11:54 pm

    5 stars
    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.

    Reply

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Hi! I'm Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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