Oatmeal Blackberry Muffins
Start your morning on a deliciously wholesome note with our Oatmeal Blackberry Muffins—a perfect balance of hearty and sweet! These muffins combine the nutty goodness of rolled oats soaked in milk, the natural sweetness of fresh blackberries, and the warming spice of cinnamon for a flavor-packed treat. Made with simple pantry staples like all-purpose flour, brown sugar, and a touch of vanilla extract, these muffins are tender, moist, and bursting with juicy fruit in every bite. Ideal for breakfast, brunch, or an on-the-go snack, they bake up beautifully golden in just 18 minutes. Whether served warm out of the oven or at room temperature, these muffins are a nutrient-packed delight you’ll keep coming back to. Perfectly portable and family-friendly, they’re your new favorite way to indulge in seasonal berries!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Milk
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter, melted
- 0.5 cup Brown sugar, packed
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blackberries, halved
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a medium-sized bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to soften the oats.
In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In another bowl, mix the melted butter, brown sugar, egg, and vanilla extract until smooth and well combined.
Add the oat and milk mixture to the wet ingredients, stirring to combine.
Gradually add the wet mixture to the dry ingredients, gently stirring until just combined. Be careful not to overmix.
Fold in the halved blackberries gently to avoid smashing them.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 291.3 g | 106% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 124.9 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 615 mg | 47% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1590 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
