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Blackberry oatmeal muffins are the perfect healthier breakfast with bursts of fresh blackberries in every bite.
When I think of the perfect breakfast for when I'm on the go, muffins are the first thing to come to mind - from cinnamon streusel muffins to banana carrot muffins to vanilla muffins.
By why not combine some "oatmeal" into the muffins. That's what you get with these blackberry oatmeal muffins.
Why This Recipe Works
- Combo breakfast - you not only get the benefit of a muffin on the go, but you get some additional nutrients from the oats.
- Flavorful - the muffin itself is delicious, but let's be honest, who doesn't love fresh blackberries?
- Make-ahead - you can make a batch of these and then throw in the freezer. Just pull one out when you are short on time.
Jump to:
Ingredient Notes
- Milk - mixed with the oats to create a quick oatmeal.
- Oats - adds nutrients and a little denseness to the muffins.
- Flour - the base of the recipe is all-purpose flour.
- Baking powder/soda - super important as it helps the homemade muffins rise.
- Butter - this is a butter-based muffin which means it is a thicker batter and creates a slightly dense but light and buttery crumb.
- Maple syrup - where the sweetness comes from.
- Blackberries - add a burst of sweet/tart flavor. You want fresh blackberries if possible and cut them up so you can get some in every bite.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- Butter is a go-to of mine lately for fat in baked goods, but coconut oil, vegetable or canola oil also works.
- While I use eggs in these muffins, if you want to make them vegan, you can use chia seeds.
- I use maple syrup for added sweetener, but granulated sugar or light brown sugar can be substituted. You can even try honey.
- It is a blackberry oatmeal muffins recipe for a reason, but you can sub with another fruit like blueberries or strawberries.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Let the oats soak with the milk for 20 minutes. In another bowl, mix together the dry ingredients.
Whisk together the wet ingredients in a bowl. Add the wet ingredients as well as the oat mixture to the dry ingredients. Mix until just combined before folding in the blackberries.
Spoon the batter all the way to the top into greased muffin pans. Bake at 425°F for 5 minutes before reducing heat to 350°F and baking another 15 minutes or until done.
FAQs
Cupcakes have more sugar and fat and usually include frosting. Where muffins are generally denser.
Also cupcakes are usually mixed with a stand mixer and muffins are mixed by hand. These muffins start with the mixer but you then fold in the dry ingredients by hand at the end.
Yes. If using frozen, no need to thaw them. If using dried blackberries, just reduce the amount to ¾ cup.
Yes. Just make some chia seed eggs. To replace 1 egg, the ratio is 1 tablespoon chia seeds in 2 ½ tablespoon of water.
You can also use the same amount of ground flaxseed. Chia eggs work great in any baking dish as it helps bind everything together just like a real egg.
You know muffins are done when you insert a toothpick in the center and it comes out clean.
The blackberry oatmeal muffins will stay fresh for 3 days at normal room temperature, but 1 week in the fridge. They will last up to 3 months in the freezer, which is what I normally do.
Equipment
The equipment you use is important to how the muffins turn out. What is needed is the following:
- Large bowl - need a bowl to be able to mix together the ingredients.
- Whisk - used to mix together the dry ingredients.
- Cupcake liners - keeps the muffins from sticking to the pan. You can skip and just grease the pan too. I actually usually do that.
- Cookie scoop - helps get an even amount of batter in each muffin pan.
- Muffin pan - bakes the muffins.
Pro Tips/Recipe Notes
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- If the blackberries aren't sweet, add an additional ⅓ cup of maple syrup.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- You'll know the muffins are done when a toothpick comes out clean.
Other Muffin Recipes
If you’ve tried this blackberry oatmeal muffins recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Blackberry Oatmeal Muffins
Ingredients
- 1 cup whole milk
- 1 cup old fashioned oats
- 1 ¼ cups all-purpose flour (156g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup maple syrup
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups blackberries, halved
Instructions
- Combine the milk and oats in a bowl and let the oats soak for 20 minutes.
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
- Whisk together the melted butter, maple syrup, egg and vanilla extract until combined. Add the wet ingredients and soaked oat mixture to the dry ingredients, stirring just until combined. Gently fold in the blackberries.
- Spoon batter into prepared muffin pan, filling them all the way to the top. Sprinkle some oats and coarse sugar on top if desired.
- Bake for 5 minutes at 425°F and then reduce heat to 350°F. Continue to bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 5 minutes in pan before transferring to a wire rack to cool.
Notes
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- If the blackberries aren't sweet, add an additional ⅓ cup of maple syrup.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- You'll know the muffins are done when a toothpick comes out clean.
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