These blackberry oatmeal muffins are packed with juicy fruit. As healthy and filling as a bowl of oatmeal, they are ideal for breakfast or as an anytime snack.
Why you'll love these blackberry oatmeal muffins
*Gluten free. There's no wheat flour in the muffins, so you can use certified oats to make sure they are gluten free
*Dairy free. The recipe uses oil rather than butter. It's easy to use and keeps the muffins moist
*High in fibre. Fibre is good for your digestion, good for your blood sugar, and helps to keep you feeling full.
*Low in added sugar. There's just a little honey in these muffins. Blackberries and cinnamon add to the natural sweetness.
*Easy to make. Blackberry oatmeal muffins take just 10 minutes to make and 20 minutes to cook. They use everyday ingredients, and one bowl or food processor. They are also great for meal prep as they freeze well.
Ingredients
Oats. If you are making the muffins in a food processor, use porridge or old fashioned oats. If you want to mix the muffins by hand, use instant oats which have a finer texture.
Baking powder will help to make the muffins a little lighter.
Honey. Just 2 tablespoons of honey will add a little sweetness. You could also use maple syrup.
Oil. As there's only a little oil in the recipe, you can use olive oil and you won't notice the flavour. You could substitute another healthy cooking oil if you prefer, or use melted butter.
Eggs. Eggs bind the muffins and add structure. They also add protein which will keep you feeling fuller. I've never made the recipe with an egg replacer such as flax or chia seed. If you do decide to use an egg replacer, please let me and other readers know how you get on in the comments below:)
Milk. You'll need a couple of tablespoons of milk to loosen the mixture. Dairy free or dairy milk will both be fine. You could also use orange or apple juice if you prefer.
Blackberries. Either frozen or fresh fruit work in these blackberry oatmeal muffins. You don't even need to defrost the fruit. I used wild blackberries which are quite small - if your blackberries are huge, cut them in half so that the muffins are easier to eat. Of course, you could also use another fruit such as raspberries or blueberries.
If you've got some blackberries left over, you might also like to try this quick blackberry sauce.
Cinnamon is optional, but adds extra sweetness. If you don't like cinnamon, you could use half a teaspoon of vanilla extract.
How to make oatmeal muffins
Add the oats to the bowl of a food processor and blitz until they fine but not completely powdery.
Add the baking powder, cinnamon, oil, honey, eggs, and milk and pulse until well mixed. Depending on the size of your eggs, you may need a splash more milk. The mixture should be fairly stiff, but spoonable.
Add the blackberries, and very gently mix in with a spoon.
Spoon the mixture into a 6 hole muffin tray. It's best to use paper cases so that you can easily remove the muffins.
Bake in a preheated oven for 20 minutes until golden and set. If using frozen blackberries, cook for 25 minutes as they'll take a little longer to heat up.
When cool enough to handle, remove the muffins from the tin and cool on a wire rack.
Serving and storage
These muffins are easy to transport, and delicious as they are. You could also serve them warm for dessert, either with a spoonful of thick yogurt, or homemade custard.
Blackberry and oatmeal muffins can be stored for 2 or 3 days in an airtight container at room temperature. They also freeze well.
Frequently asked questions
If you like, you could add some greek yogurt and a few almonds and extra berries. Personally, I enjoy them with a cup of coffee!
Yes they are. They are made with wholegrain oats, and there's no refined grains or sugar. Nutritionally, these muffins are very similar to eating a bowl of oatmeal.
Yes, you can add frozen berries directly to the mixture without defrosting. You might find the colour runs a little, but the purple streaks look rather pretty. I add an extra 5 minutes to the cooking time when using frozen blackberries as the mixture takes longer to heat up.
Other muffin recipes you might like
If you like oatmeal muffins, then these healthy apple muffins are made with oatmeal and grated apple. Rhubarb and custard muffins are also made from oatmeal, with a dollop of custard in the middle. Other healthy gluten free options to try include these delicious coconut flour blueberry muffins, or breakfast muffins made with whole quinoa grain.
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Blackberry Oatmeal Muffins
Equipment
- Food processor or blender or bowl and whisk
- 6 hole muffin tin
- Muffin cases
Ingredients
- 200 g porridge oats certified GF if necessary
- 1.5 teaspoon baking powder
- 2 tablespoon olive oil can substitute another oil or melted butter
- 2 tablespoon honey or maple syrup
- 2 eggs
- 2 tablespoon milk dairy or non dairy
- ½ teaspoon ground cinnamon optional
- 150 g blackberries, fresh or frozen halved if very large
Instructions
- Preheat the oven to 180 degrees (160 fan)
- Add the oats to the bowl of a food processor and blitz until fine but not totally powdery.
- Add the baking powder, honey, olive oil, eggs, milk and cinnamon. Pulse until well mixed. If the mixture seems too dry, add a little more milk. The mixture should be stiff but spoonable.
- Stir in the blackberries gently with a spoon.
- Place the muffin cases in the tin. Divide the mixture equally between the cases and smooth the tops.
- Bake for 20 minutes until golden and set. If you are using frozen blackberries, cook the muffins for an extra 5 minutes.
- When cool enough to handle, remove the muffins from the baking tin and cool on a wire rack.
Notes
Nutritional Facts
Calories per serving: 222
| Total Fat | 8.5g | Saturated Fat | 1.6g | Trans Fat | 0g |
| Total Carbohydrates | 31.1g | Dietary Fibre | 4.7g | Total Sugars | 7.6g |
| Total Protein | 6.8g |
Please note nutritional information is for guidance only
Tom
Excellent muffins, perfect for breakfast thank you.