Blackberry Oatmeal Muffins
These Blackberry Oatmeal Muffins are made healthier with oats and buttermilk for a moist and delicious recipe! Make a batch for breakfast, a healthy snack or meal prep!
Prep Time 20 minutes
Cook Time 20 minutes
- 1 cup uncooked old fashioned oats
- 1 cup buttermilk
- 1 cup all-purpose flour (sub up to ½ cup whole wheat or almond flour)
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup packed light brown sugar
- 1 egg, beaten
- ¼ cup avocado or olive oil (or any neutral tasting oil)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1½ cup halved fresh blackberries
Preheat the oven to 400F*. Lightly spray or grease a standard 12-well muffin tin.
Set aside. In a large bowl, combine oats and buttermilk to soak 15 minutes. In a second bowl, whisk the flour, salt, baking soda, baking powder, salt, and cinnamon.
Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold blackberries into the batter.
Spoon the batter into the prepared muffin tin. Bake 18-20 minutes, until a toothpick inserted into the center of 1-2 muffins comes out clean.
Let the muffins cool in the pan 5 minutes then transfer to a cooling rack.
Tips for making the best blackberry muffins
- You can use frozen or fresh blackberries. If using, frozen, allow the berries to thaw and drain before adding to the batter. You can slice them easier while at least slightly frozen.
- I recommend skipping the paper muffin liners. Baking directly on the muffin tin produced the best results – keeping the moisture in and creating a nice crust on the outside.
- These blackberry oats muffins are best served warm but also freeze and reheat well.
Calories: 166kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 179mg | Potassium: 151mg | Fiber: 2g | Sugar: 11g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg