Blackberry Oatmeal Muffins

5 from 17 votes

These blackberry oatmeal muffins are moist and tender, gluten and dairy-free, and naturally sweetened with honey and coconut sugar, making them a sweet, healthy way to start the day or enjoy as a snack.

Prep Time20

Cook Time25

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: blackberry muffins, blackberry oatmeal muffins, breakfast muffins, dairy free, dairy free breakfast, dairy free muffins, gluten free, gluten free muffins, healthy breakfast, healthy muffins, oatmeal muffins

Servings:

Calories: 165kcal

Author: Nicole Kendrick

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.

Notes

Storage

Store at room temperature for up to 4 days in an airtight container.
Wrap muffins in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
Bring to room temperature before serving.

Tips

Mix your muffin batter until just combined to avoid tough, dense muffins.
A folding motion works best for mixing in the blackberries, avoiding mashing them as much as possible.
Either measure your flour by weight or loosely spoon it into your measuring cup and level it off with a knife to avoid using too much. Never scoop the flour out directly with your measuring cup.

Nutrition