Homemade Blackberry Oatmeal Muffins

overhead view of a blackberry oatmeal muffin cut in half to show the juicy pieces of berries on the inside.

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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?

Prep Time:10

Cook Time:20

Chilling Time:30

Total Time:1

Equipment

1 large mixing bowl
1 medium mixing bowl
Cutting board
Sharp knife
dough whisk
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

Course: Baking, Dessert

Cuisine: American

Keyword: blackberry muffins, blackberry oat muffins, blackberry oatmeal muffins

Servings: muffins

Calories: 182kcal