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Blackberry Oatmeal Muffins with butter, honey and icing sugar on white plate with small spoon
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5 from 2 votes

Blackberry Oatmeal Muffins

Blackberry Oatmeal Muffins are the perfect way to start your day. These blackberry oat muffins really are the berry best!
Prep Time5 minutes
Cook Time30 minutes
Soak Oats10 minutes
Total Time45 minutes
Course: muffin, Sweet
Cuisine: Western
Keyword: blackberry oatmeal muffins
Servings: 12
Calories:
Author: Adrianne

Equipment

  • 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

Ingredients

  • 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.

Instructions

  • 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.

Notes

  • 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.