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Blackberry oatmeal muffins are the perfect nod to the changing seasons. You get the plump, summery berries and the warm, cozy oats, and they’re a great breakfast side for those busy mornings. This version uses sour cream to keep the muffins extra tender, plus a handful of other pantry staples. Easy, packed with juicy blackberries, and delicious – what’s not to love?
I live in blackberry country here in western Washington and there reaches a point in late summer when you have inevitably more wild blackberries than you know what to do with.
We like to freeze ’em, make jam, bake them into cakes, and infuse them in vodka, but that’s just the start!
Sometimes you need something that uses just a handful of berries instead of a mountain, and that’s when I turn to these blackberry oat muffins.
Love blackberries? Try this old-fashioned blackberry cobbler or this cozy blackberry apple crumble.
Why you’ll love this blackberry oatmeal muffin recipe
- Uses simple, wholesome ingredients already in your pantry
- Great way to use up fresh berries
- Just sweet enough without being too sugary
- Nice texture from the oats
- Makes a dozen and a half muffins (plenty even for a big family!)
- Ready to serve in about 30 minutes from start to finish
- Easy breakfast treat to go with scrambled eggs or to serve at a brunch
Ingredients
- All purpose flour – I use regular AP for this recipe, although you can use whole wheat pastry flour or regular whole wheat flour. Just keep in mind you may need to add slightly more moisture for regular whole wheat.
- Baking powder
- Cinnamon – Cinnamon and oats are so warm and cozy together! Feel free to add more, if you really want to play up the fall vibes.
- Rolled oats – You can use either instant or rolled oats; whichever you have on hand.
- Sour cream – You want to add some sort of dairy here for moisture. Sour cream is great, Greek yogurt works, or you can even use buttermilk. Sour cream is my fave.
- Sugar – There is only 1 cup of sugar in this whole batch, keeping them from becoming overly sweet. Feel free to use coconut sugar, but keep in mind that the color will be darker and the muffins will have more flavor, similar to brown sugar.
- Melted coconut oil – Liquid oil helps keep muffins moist. Vegetable oil will make the softest muffins, but we tend to use coconut oil instead. Melted butter can also work!
- Vanilla extract – Homemade Bourbon vanilla extract for extra flavor.
- Eggs
- Fresh blackberries – I highly recommend cutting them in half to help them distribute evenly throughout the batter, but the rest is simple.
How to Make Oatmeal Blackberry Muffins
- Set the oven temperature to 400 degrees F and line the muffin pan with paper liners.
- In a medium bowl, stir together the dry ingredients (flour, baking powder, cinnamon, oats, and salt).
- In large bowl, whisk the sour cream, sugar, oil, and vanilla extract. Add each egg one at a time and stir to incorporate. (I prefer to use a dough whisk for this. Feel free to use an electric mixer.)
- Gradually add the dry ingredients into the wet ingredients, stirring to combine.
- Fold the chopped berries into the muffin batter.
- Fill the muffin liners just below the top of the muffin tin and place in the refrigerator.
- (Optional, but recommend for the best rise) Place the muffin tray in the fridge for 30 minutes (or overnight) to allow the muffin batter to set.
- Bake for 5 minutes in the preheated oven at 400F, then drop down to 350F for 13-15 more or until a toothpick inserted into the middle comes out clean. Allow the muffins to cool in the tray for 20-30 minutes then transfer to a wire rack to cool completely.
Storing Suggestions
Muffins will stay the softest at room temperature, but I always refrigerate foods with baked fruit to keep it fresh for longer. Just be sure to store in an airtight container in the fridge and eat within 3-5 days. For longer storage, pop them in an airtight bag and freeze for up to 3 months. The frozen muffins thaw quickly on a plate on the counter or overnight in the fridge.
Tips & Variations
- I prefer to bake my blackberry oatmeal muffins with fresh berries since they don’t tend to get as soggy. If you use frozen berries, make sure to cut them into pieces before folding into the batter.
- You can also replace the blackberries with other berries. Marionberries, tayberries, raspberries…they’re all good here. You can even add some diced apple!
- To get sky-high bakery style muffins, you’ll want to chill the muffin batter overnight and/or bake them at 400F for a few minutes. This really helps them pop up a lot and works even if you don’t chill them overnight.
- You can eat the warm muffins right away, or let them cool for a few hours. I find you get the very best flavor once they cool completely, but that’s a personal preference.
More Muffin Recipes
- White Chocolate Strawberry Muffins
- Apple Rhubarb Muffins with Crumble Topping
- Soft & Fluffy Lemon Lavender Muffins Recipe
- Vanilla Streusel Muffins
- Ginger Pear Muffins
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Homemade Blackberry Oatmeal Muffins
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- Cutting board
- Sharp knife
- Spatula
Ingredients
- 1 1/2 cups all purpose flour, scoop and level
- 1 cup rolled oats
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp cinnamon
- 1 cup sugar
- 3/4 cup sour cream, room temperature
- 1/2 cup melted coconut oil, or vegetable oil
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 2 cups fresh blackberries, cut into pieces
Instructions
- Preheat the oven to 400 degrees F and line the muffin pan with muffin liners.
- In a medium bowl, stir together the dry ingredients (flour, baking powder, cinnamon, oats, and salt).1 1/2 cups all purpose flour, 1 cup rolled oats, 2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp kosher salt
- In another bowl, mix the sour cream, sugar, oil, and vanilla extract. Add each egg one at a time and stir to incorporate.1 cup sugar, 3/4 cup sour cream, 1/2 cup melted coconut oil, 1 tsp vanilla extract, 2 eggs
- Gradually add the dry ingredients into the wet ingredients, stirring to combine.
- Fold the chopped berries into the muffin batter.2 cups fresh blackberries
- Fill the muffin liners just below the top of the muffin pan and place in the refrigerator.
- Place the muffin tray in the fridge for 30 minutes (or overnight) to allow the muffin batter to set. (Optional, but highly recommended for the best rise and texture).
- Bake for 5 minutes at 400, then drop down to 350F for 13-15 more or until a toothpick inserted into the middle comes out clean. Allow the muffins to cool in the tray for 20-30 minutes then transfer to a wire rack to cool completely.
Nutrition
Did you try this recipe?
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Can you use brown sugar in place of white sugar? 😊
Yep!