These homemade blackberry oatmeal muffins are perfectly moist and full of blackberries. They're naturally sweetened with honey and coconut sugar, making a great breakfast, healthy snack, or meal prep option.
These blackberry oatmeal muffins are made with simple, wholesome ingredients. They are free of dairy and gluten. They're also free of refined sugars, making them allergen and diabetic-friendly, just like my lemon raspberry muffins.
I love making these muffins for breakfast, afternoon snacking, or for parties when I need a more dietary-friendly treat option than things like my no-bake chocolate tart. Although delicious, the chocolate tart is not diabetic friendly.
Soft and fluffy with the perfect amount of sweetness, these blackberry oatmeal muffins will become your new breakfast favorite. They're also freezer-friendly, which is a nice bonus!
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Why You'll Love This Recipe
- Simple and Easy: These muffins use ingredients you probably already have in your pantry.
- Free of Refined Sugars: The muffins are naturally sweetened with honey and coconut sugar.
- Dairy-Free: These muffins use almond milk and dairy-free butter.
- Perfectly Moist: Thanks to a combination of olive oil and butter, these blackberry oatmeal muffins are super moist.
- Packed with Vitamins: The combination of oats and blackberries creates muffins packed with vitamins like E, folate, and zinc.
Blackberry Oatmeal Muffins Video
Ingredients
- Blackberries: I'm using fresh blackberries during peak season for these muffins to give them the maximum burst of sweet, tangy blackberry flavor in every bite.
- Almond milk: Almond milk softens the oats and adds moisture to the muffins.
- Oats: I'm using gluten-free rolled oats for these muffins, which I find works best.
- Lemon olive oil: I love using Costabile lemon olive oil (use code: 15Golden GK for 15% off) to add a slight citrus flavor to these muffins. Costabile is my oil of choice for its quality and flavor.
See the recipe card at the end of the post for a full list of ingredients and their amounts.
Flavor Variations and Substitutions for Blackberry Muffins
- If blackberries aren't in season, you can use raspberries instead.
- Feel free to use regular milk and butter if you don't have dairy issues.
- You can use maple syrup or agave syrup in place of honey.
- Use your favorite berries in this recipe. Blueberries and raspberries are particularly good.
Equipment
- Measuring Cups
- Measuring spoons
- Mixing bowls
- Food scale
- Whisk
- Spatula
- Muffin tin
- Muffin liners
- Wire Cooling Rack
Instructions for Blackberry Oatmeal Muffins
1: Combine the oats and almond milk in a medium bowl and let the mixture sit for 15 minutes.
2: Melt the butter in a small bowl and set aside to cool.
3: Preheat the oven to 425 degrees and line a muffin pan with 11 liners.
4: Combine the flour, baking powder, cinnamon, baking soda, and salt in a medium bowl.
5: Whisk the lemon olive oil, honey, eggs, vanilla extract, and melted butter until fully combined. Then, whisk in the coconut sugar.
6: Pour the dry ingredients into the wet ingredients and mix with a rubber spatula until fully combined.
7: Add the oat and milk mixture and any remaining milk in the bowl, and mix with a rubber spatula.
8: Gently fold in the blackberries with a rubber spatula.
9: Divide the batter evenly between the muffin liners and bake for 5 minutes on the middle rack at 425. Then, lower the temperature to 350 and bake for 17 to 20 minutes until a toothpick inserted into the center comes out clean.
10: Cool the muffins for 10 minutes in the pan, then transfer them to a wire cooling rack to cool completely.
Top Tips
- I recommend using Costabile olive oil for any recipe that calls for olive oil. They have amazing quality and flavor, and they are an authentic Italian olive oil company!
- If possible, measure your flour by weight to ensure the most accurate measurement.
- Fold the batter ingredients together rather than mixing them to avoid tough muffins.
- Be careful when folding in the blackberries. They're quite soft and can easily spread apart, giving you purple muffins.
Storage
Store these blackberry oatmeal muffins in an air-tight container at room temperature for up to 4 days. For longer storage, wrap the muffins individually in plastic wrap and freeze them for up to 3 months in an air-tight, freezer-safe container or heavy-duty freezer bag.
More Muffin Recipes
If you love muffins, be sure to try out these other delicious muffin recipes.
- Orange Poppy Seed Muffins
- Blueberry Protein Muffins
- Gluten-Free Blackberry Muffins
- Apple Vanilla Muffins
- Vegan, Gluten-Free Chocolate Chip Muffins
- Oil-Free Protein Banana Muffins
- Lemon Raspberry Grain-Free Muffins
- Chocolate Zucchini Egg Muffins
- Grain-Free Zucchini Muffins
- Vanilla Muffins with Oil and Chia Seeds
FAQ
Maple syrup and agave syrup are both excellent replacements for honey.
Any berry will work well in these muffins. Try blueberries, raspberries, or chopped strawberries. If you use strawberries, soak up the excess moisture after slicing them before adding them to the batter.
Absolutely. In almost all cases, frozen berries can be used in place of fresh berries for baked goods. Add the frozen berries to the batter to prevent soggy muffins, and add a couple of minutes of baking time.
Yes. Toddlers love these muffins, and you'll love that they're made with all-natural ingredients and full of vitamins and minerals.
You sure can! If gluten isn't an issue for your household, feel free to use regular flour. Similarly, if you have no dairy issues, you can use regular milk and butter.
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Related
📖 Recipe
Blackberry Oatmeal Muffins
Equipment
Ingredients
- 1 cup old-fashioned oats gluten-free
- 1 ¼ cup Bob's Red Mill 1:1 gluten-free flour plus 1 tbsp
- 1 tablespoon Costabile lemon olive oil
- 1 tablespoon coconut sugar
- 1 ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ tsp cinnamon
- 1 cup almond milk
- 1 egg room temperature
- 1 stick dairy-free butter melted and cooled
- ½ cup honey
- 1 ¼ teaspoon vanilla extract
- 1 pint blackberries
Instructions
- Combine the oats and almond milk in a small bowl and let the mixture sit for 15 minutes.
- Melt the butter in a small bowl and set aside to cool.
- Preheat the oven to 425 degrees and line a muffin pan with 11 liners.
- Mix the flour, baking powder, cinnamon, baking soda, and salt in a medium bowl.
- Whisk the lemon olive oil, honey, eggs, vanilla extract, and melted butter until fully combined. Then, whisk in the coconut sugar.
- Pour the dry ingredients into the wet ingredients and mix with a rubber spatula until fully combined. Then, add the oat and milk mixture and any remaining milk in the bowl and mix with a rubber spatula again.
- Gently fold the blackberries into the batter with a rubber spatula.
- Divide the batter evenly between the liners and bake for 5 minutes on the middle rack at 425. Then, lower the temperature to 350 and bake for 17 to 20 minutes until a toothpick inserted into the center comes out clean.
- Cool the muffins for 10 minutes in the pan, then transfer them to a wire cooling rack to cool completely.
Liz says
Delicious! These were a hit for breakfast this week!
Claudia says
This worked exactly as written, thanks!
DK says
What a great muffin recipe! I love the blueberries and the oatmeal and the coconut sugar really made a difference!
Swathi says
Blackerry oatmeal muffins is delcious . I have made yesterday breakfast my kids approved
Juyali says
I love these “guilt-free” muffins! I make them all the time. 2 of them and a cup of coffee make my day. 🙂
Anonymous says
This worked exactly as written, thanks!
Gloria says
I love homemade muffins with any kind of berry. These would be great for brunch on the weekend. Perfect for batch baking and putting some in the freezer too.
Liz says
These muffins are spectacular!!! We all enjoyed them and they were gone within a few days. Time to make another batch!
Nora says
My family loved this! Such a delicious muffin recipe!
Jacqueline. says
These gluten free muffins are really good. I made them with freshly picked blackberries which we had picked the same morning!