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

Blackberry Oatmeal Muffins

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 9 votes
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Course Breakfast
Cuisine American
Servings 14
Calories 215 kcal


  • cup old-fashioned oats
  • 1 cup buttermilk room temp
  • 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
  • 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.


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.


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
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