These blackberry oatmeal muffins are packed with juicy fruit. Homemade blackberry muffins with oatmeal are ideal for a healthy breakfast or as an anytime snack. Make them when blackberries are in season in late summer, or you can use frozen blackberries at any other time of year.
Why you'll love these blackberry oatmeal muffins
*Gluten free. There's no wheat flour in the muffins, they are made entirely from oats which are a healthy wholegrain. Use certified oats if you need them to be gluten free.
*Dairy free. This oat muffin 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. Oats also contain a specific soluble fibre called beta glucan which is beneficial for heart health.
*Low in added sugar. There's just a little honey in these oat muffins. Blackberries and cinnamon add to the natural sweetness. Blackberries are also high in antioxidants and add a lovely colour to these healthy muffins.
*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.
Blackberry muffins with oatmeal are great in lunchboxes, as an after-school snack and for a healthy breakfast or snack at any time of day.
There's just a few simple wholesome ingredients in these healthy blackberry muffins.
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 some 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 works in these blackberry oatmeal muffins. If using frozen, 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.
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 blackberry muffins with oatmeal
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.
As soon as your blackberry oat muffins are cool enough to handle, remove them from the tin and cool them on a wire rack.
Serving and storage
These oat 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. Freeze in an airtight container on the day they are baked, and store for up to 3 months.
- Mix the blackberries into the muffin mixture gently so that the fruit stays whole.
- Always remove the muffins from the tin as soon as they are cool enough to handle. Otherwise, you'll end up with condensation underneath the muffins which will make the bottoms a little soggy!
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 refined 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 oats 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
- Food processor or blender or bowl and whisk
- 6 hole muffin tin
- Muffin cases
- 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
- 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.
Please note nutritional information is for guidance only