This delicious blackberry muffin recipe is a healthier option, made with less sugar, whole oats and blackberries. These muffins are perfect for breakfast, or a healthy snack.
Oatmeal blackberry muffins are have a lightly sweet almost savory flavor. They are delicious and have great crumble and texture. These Oatmeal muffins make a super tasty snack, and are excellent as a quick grab-and-go breakfast. They even make a great treat.
In our home we love a good muffin, depending on the season we almost always have strawberry, pumpkin, banana and even squash muffins on hand for a quick snack or easy breakfast. Oatmeal blackberry muffins are a favorite in the summer months, they are light yet filling. A great breakfast for on the-go mornings or perfect to throw in a beach bag for a post swim snack.
This recipe is perfect to make with juicy fresh blackberries during peak blackberry season in the mid-to late summer months, but you can make them any time with frozen blackberries.
Oatmeal Blackberry muffins are also relatively healthy. We use healthy organic old fashioned oats, organic all purpose flour, minimal unbleached sugar and blackberries which have a host of health benefits. The oat crumble topping is optional but absolutely delicious!
Jump to:
Oatmeal Blackberry Muffin Ingredients
These oatmeal blackberry muffins are simple and you only need a few staple baking ingredients to make them.
Ingredients for Blackberry Oatmeal Muffins
- Old fashioned rolled oats
- Flour
- Milk
- Egg
- Butter
- Cinnamon
- Baking powder
- Baking Soda
- Salted Butter
- Brown Sugar
- Vanilla
- Blackberries
See recipe card for quantities.
Instructions For Making Oatmeal Muffins
Assemble all of your ingredients. for this recipe you will need two bowls one for dry ingredients and one for wet.
- First you will need to soak your oats in milk for about 20 minutes (I have soaked mine for up to 40).
- Preheat your oven to 400 degrees farenheit.
- Slice blackberries in half if they are large, you can also leave in tact if you prefer. (note: if you are using frozen blackberries keep them frozen, don't let them thaw before adding to the mixture as long a they are loose and will combine easily. If your frozen blackberries are frozen in a clump you will have to thaw and drain them before adding them to the recipe.)
- In the same bowl your oats were soaking in add the rest of your wet ingredients and sugar and blackberries (egg, vanilla, melted butter).
- In a separate bowl mix your dry ingredients (flour, baking soda, baking powder, and cinnamon).
- Combine ingredients into the bowl you used for wet ingredients. Mix carefully trying not to break up the blackberries.
- Prep your muffin tin, (I use a 12 muffin tin) I like to grease it with the leftover butter wrapper, but you could use non-stick spray as well.
- add batter to muffin tins (you can use a muffin liner if you wish).
- Bake for approximately 20 minutes.
- cool and enjoy!
Process
Assemble you ingredients. Using two bowls combine dry ingredients in one brown and wet in a separate bowl.
Add Blackberries to the wet mixture , (to keep blackberries in tact be sure not to over mix). Slowly add dry ingredients to wet until combined.
Scoop muffins into a muffin tin, I like to use ice cream scoop. sprinkle crumble topping on top of muffins.
Place into oven at 400 fahrenheit for approximately 20 minutes. Remove and let cool. Enjoy!
Hint: I don't use muffin tins for this recipe, grease the muffin tin well with butter wrapper or spray with avocado oil cooking spray, and place muffin ingredients directly into tin for the best crumble!
Substitutions
This oatmeal muffin recipe is easy and forgiving if you need to accommodate certain dietary restrictions or are just trying to use up ingredients you already have on hand, you can make some easy substitutions in this recipe!
- Berries - You can use almost any other berry in this oatmeal muffin recipe. I highly recommend trying raspberries or blueberries!
- Oats - In a pinch you can use quick cook oats but the texture will be a bit different especially the crumble topping. Gluten free oats work wonderfully in this recipe as well.
- Flour - You can absolutely use Kamut or Einkorn flour in this recipe. Just be sure to use proper conversion of ¾ cup to 1 cup if you are using Kamut.
Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Variations
I traditionally make this recipe with blackberries in the summer months but, you can add a whole host of different ingredients depending on the season and these oatmeal muffins can be a versatile go-to for breakfast or snack year round.
- Blueberry oatmeal muffins - simply add blueberries instead of the blackberries and you'll have a delicious breakfast treat.
- Banana nut oatmeal muffins - by adding mashed banana and some chopped pecans this recipe takes on a whole new life and is a favorite treat in our house!
- Pumpkin oatmeal muffins - In the cooler autumn months we like to add a can of pumpkin puree and some pumpkin spice to this recipe for a healthy fall treat.
Equipment
Equipment can have a big impact on how a recipe turns out. Note that my time and temperature recommendations are based on my convection oven and the tools I use. For a complete guide to the tools I use in the kitchen you can visit this post.
Items I used in this recipe
- Two medium sized mixing bowls
- Stainless steel whisk
- Wooden measuring cups
- Baking tins
- Ice cream or cookie scoop
Storage
Oatmeal muffins will keep in the refrigerator for up to a week. These muffins also freeze well.
Tips
- Use avocado oil spray to coat your baking tins for the best results. I use this in place of other canola or vegetable oil sprays for all of my baking or non-stick spray needs.
- Use fresh blackberries when they are in season (mid to late summer) for the best berry flavor and sweetness.
- To cut down on dishes use the same bowl you mixed the dry ingredients in to make your oatmeal crumble.
Oatmeal Blackberry Muffins
This healthy blackberry muffin recipe is made with whole oats, less sugar and blackberries. They are perfect for breakfast, or an easy healthy snack.
Ingredients
- 1 Cup organic (uncooked) old fashioned oats
- 1 Cup organic whole milk
- 1 Egg
- 1 teaspoon vanilla
- ½ cup organic unbleached cane sugar
- ⅓ cup melted butter (salted)
- 1 cup unbleached all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup of blackberries
Oat crumble topping
- ¼ cup melted butter
- ¼ cup uncooked old fashioned oats
- ¼ cup flour
- ¼ cup brown sugar
Instructions
- First in a medium sized mixing bowl soak your oats in milk for about 20 minutes (I have soaked mine for up to 40 this does change the teture of the muffins a bit).
- Preheat your oven to 400 degrees farenheit.
- Prep your blackberries. Slice blackberries in half vertically if they are large, you can also leave in tact if you prefer. (note: if you are using frozen blackberries keep them frozen, don't let them thaw before adding to the mixture as long a they are loose and will combine easily. If your frozen blackberries are frozen in a clump you will have to thaw and drain them before adding them to the recipe.)
- In the same bowl your oats were soaking in add the rest of your wet ingredients (egg, vanilla, melted butter)
- Add sugar and blackberries to the wet mixture.
- In a separate bowl mix your dry ingredients (flour, baking soda, baking powder, and cinnamon).
- Combine dry ingredients into wet ingredients slowly. Mix carefully trying not to break up the blackberries.
- (OPTIONAL) Prep your crumble topping
- using a medium sized mixing bowl melt butter.
- Using a whisk mix toghether sugar flour oats into melted butter until the mixutre is completely saturated in butter and sticks together when pinched.
- Prep your muffin tin, (I use a 12 muffin tin) I like to grease it with the leftover butter wrapper, but you could use non-stick spray as well.
- add batter to muffin tins (you can use a muffin liner if you wish).
- Add your crumble topping and place muffin tin into the preheated oven.
- Bake for approximately 20 minutes.
- cool and enjoy!
