Blackberry Oatmeal Muffins are the perfect way to start your day. Soft, moist and bursting with blackberries, these muffins smell and taste amazing. These blackberry oat muffins really are the berry best!
My Cinnamon Oatmeal Muffins and x are alternative options that switch in and out various fruits for different taste and textures!
I have summarised the reasons why you will come to love and bake these muffins over and over again:
- One bowl and no sifting: we simply add the ingredients, give it a stir and it is good to go. This saves time washing up and using an array of appliances like electric beaters or a mix master.
- Recipe using blackberries: this delightful berry is less commonly used than blueberries or strawberries, so it is nice to switch it up a little and use an ingredient that we don't get to bake with every day!
- Option to use fresh, frozen, or tinned blackberries. If using tinned, drained, but don't rinse them!
- Bananas and blackberries: these are a winning combination! Soft and sweet, they bring taste and texture to the muffins.
- Kid Friendly: wholesome muffins like these are a great way to get some fruit into the kids. Pop them in the lunch box and away they go!
- Freezer Friendly: these muffins are great to meal prep. So you can whip up a batch on the weekend and be sorted for the week ahead.
Top Tip 1: If using frozen blackberries keep them in the freezer until ready to add to the muffin mixture, then simply pop them in and give them a stir!
The photo below is a visual guide for what you need to make the muffins. For exact measurements and detailed instructions scroll to the printable recipe card at the bottom of the post.
As you can see, the recipe calls for:
- Oats: I use regular rolled oats for this recipe. They don't have to be an expensive brand. One of the steps we take is to add moisture (liquids) at the start of the recipe to ensure that the muffins are dense and moist (not dry!).
- Wholemeal self-raising flour: I love using this for muffins as it makes them taste more wholesome and delicious. The best thing is we skip sifting it and simply stir it into the mix! It delivers deliciousness to every bite of the muffins. A home brand version is fine, you don't need the premium stuff for this recipe!
- Buttermilk: we use this to ensure our muffins are soft and moist. It will be found in the milk section of the store, most often in a small carton. The texture is thick like cream and the colour is more yellow in appearance.
- Brown sugar: this is my favourite to use with oatmeal muffins as it is smooth and soft. It can be softly packed into the measuring cup.
- Olive oil: we add this also for soft, moist muffins. If you want to use an alternative such as sunflower or coconut oil you can.
- Blackberries: I am using tinned blackberries. They will be in the health food aisle with the other tinned fruits. Drained, not rinsed.
- Bananas: This is an optional ingredient. If using, I recommend mashing the bananas when the liquid has been added to the oats as it will give you something to do during that time.
- Baking Powder: this help the muffins to rise. As much as we use self-raising flour in the recipe, it is also a good idea to use a small amount of this for full, robust muffins.
- Salt: only a touch of this is needed. It helps bring out the flavours of the other ingredients when making baked goods.
The photos below are the step by step instructions to make the muffins. We only need 1 large mixing bowl and a spoon to stir the batter.
- Add oats and wet ingredients to mixing bowl (Photo 1)
- Let sit so that oats can absorb the liquids (Photo 2)
- Add flour, sugar, baking powder and salt (Photo 3)
- Stir to combine wet and dry ingredients (Photo 4)
We let the oats soak so that the muffin texture is soft and moist.
When stirring the dry ingredients into the mixture, ensure that the batter has a consistent texture.
- Add blackberries and banana to mixture (Photo 5)
- Stir to combine (Photo 6)
- Spoon the muffin mixture into the muffin tin (Photo 7)
- Oven bake the muffins for 30 mins (Photo 8)
How to Make Blackberry Oatmeal Muffins
Don't use too much force when stirring the fruits into the batter. As this would cause them to break apart and get all mushy.
As best we can, we want to keep the blackberries whole and simply fold them into the muffin mix.
Top Tip 2: You can use an ice cream scoop when transferring the wet mixture into the muffin tin. This will give uniform size muffins with dome tops to them!
You may never want to leave home for breakfast again with this combination calling your name from the kitchen.
Save time, money, energy and effort by learning how to make these at home, freezing some and having them on hand as needed down the track.
Serve the muffins hot, with a little bit of butter, a drizzle of honey and dusted with icing sugar.
Whilst it sounds fancy, it is super easy and gives you all kind ofs of yum on the plate.
You can see throughout the photos in this post that is how I am serving the muffins.
How to Guide
How to Store
Store the muffins for up to 3 days in air tight container.
They do not need to be refrigerated.
How to Freeze
After the muffins have cooled, wrapped them individually in cling wrap and place in the freezer. Ensure the cling wrap is pulled firmly and tightly around each muffin.
How to Reheat
These muffins are best served heated!
You can use the oven, air fryer or microwave to reheat.
The microwave is the fastest option and they only take 1 minute!
Substitutions and Variations
Here are the things to try to switch in and out for the recipe:
- The bananas are optional, you can omit them if you want.
- Use other berries such as raspberries, strawberries or blueberries.
- Use cocoa powder instead of icing sugar to dust over the muffins.
- Add some crushed nuts to the tops of the muffins.
- Sprinkle a little sugar over the muffins before baking them.
- Decorate the top of the muffins with additional dried oats.
- Add some crushed nuts, such as walnuts to the muffin mixture.
I loving sharing my top tips and tricks with you as I believe it helps you get the recipe right from the very 1st try!
- Ensure the oven is pre heated.
- Either use cup cake liners OR butter to grease the muffin tin.
- If making for lunch boxes, use a regular 12 hole muffin tin.
- If making for breakfast, use a Texas larger size muffin tin.
- Allow the muffins to fully cool before freezing.
- Ensure the muffins have defrosted before reheating.
- Serve hot with butter.
- Pop some extra blackberries on the plate to serve.
Frequently Asked Questions
What can I do with a bunch of blackberries?
Blackberries lend themselves to many versatile recipes such as jam and smoothies.
Baking with them and adding them to muffins, cakes, loafs and bread is also an excellent use for them.
What spices pair well with blackberries?
Cinnamon and vanilla pair well with blackberries.
As do spices like nutmeg, ground cloves and mint.
What nuts go with blackberries?
Nuts such as almonds and walnuts pair well with blackberries.
Be they added to the top of yogurt or both used in baked goods like cakes and pastries.
Can I freeze blackberry muffins?
Yes, you can freeze blackberry muffins.
It is best to let them cool fully then use cling wrap to firmly and tightly wrap each individual muffin. They will keep for up to 3 months.
More Oven Baked Sweet Treats
I am guessing you like getting your bake on just as much as me. In that case, you might like to give any or each of the following recipes a go. They are similar with different types of yum involved!
- Air Fryer Croissants
- Coffee Slice
- Nutella Puff Pastry (Nutella Pinwheels)
- Peanut Butter Pinwheels
- Tim Tam Slice
- Cornflake Biscuits
- Air Fryer Biscuits
Get your muffin on my friends!
PIN and save the recipe for later!
Blackberry Oatmeal Muffins
- 1 12 hole muffin tin Or 6 hole Texas Muffin Tin, Note 1
- 12 Patty Pan Liners Or butter and parchment paper to grease
- 1 Large mixing bowl
- 1 Wooden spoon
- 1 Ice Cream Scoop Or 2 soup spoons, Note 2
- 1 Wire Cooling Rack
- 1 Oven Mit
- 1 Small bowl To mash the banana
- 1 Fork As above
- 2 cups rolled oats Note 3
- 1 ½ cups buttermilk Note 4
- ½ cup olive oil
- 1 egg
- 2 cups wholemeal self raising flour Note 5
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup blackberries Note 6
- 2 bananas optional, mashed.
- Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
- Use room temperature butter to grease a 12 cup muffin tin or fill with patty pan liners.
- Add oats to a large mixing bowl, followed by buttermilk, olive oil and egg. Stir the mixture to combine, then let sit for at 10 to 15 minutes.
- Add self-raising flour, brown sugar, baking powder and salt to the muffin batter, stir to combine.
- Pour the blackberries and mashed banana in and gently stir to combine.
- Spoon the muffin mixture into the muffin tin evenly across the holes.
- Oven bake the muffins for 30 mins, until a skewer inserted comes out clean with no wet batter.
- Use an oven mit to transfer muffin tin to a wire track. Let muffins cool in tin for around 5 mins, before removing and placing on the rack.
- Enjoy with butter, drizzled honey, additional blackberries and icing sugar.
- Note 1 This recipe will make 12 standard muffins or 6 Texas size muffins with approximately 4 standard size. Or you can portion the mixture across 2 Texas muffin trays, however the muffins will be slightly smaller.
- Note 2 Using an ice cream scoop will ensure that you get uniform sized muffins with dome tops. If you don't have 1 you can use 2 soup spoons, 1 to spoon the mixture and 1 to scrape the other spoon.
- Note 3 I use rolled oats. You don't need an expensive brand, a cheap or home brand will be fine!
- Note 4 This will be in a cartoon in the fridge section of the supermarket, with the milk. It is smooth and thick. It has the texture of cream and is a pale yellow colour.
- Note 5 Home brand for the flour is fine also, no need to sift, simply add it in!
- Note 6 Fresh or frozen blackberries are fine. If you can't find either, have a look where the tinned and packaged fruit is. You will likely find a tin of blueberries there, packed in syrup. You can use these an alternative. Simply drain the syrup (don't rinse) and add them to the mixture. If the tin is a little more or less than 1 cup, that is fine. There is no need to get an additional tin only for the exact measurement to be right.