Healthy Blackberry Oatmeal Muffins
These healthy blackberry oatmeal muffins are filled with wholesome ingredients like juicy blackberries, protein-packed yogurt and sweetened with a touch of honey. Ground cinnamon adds warmth and flavor while whole grain oats add texture and fiber.
When it comes to busy mornings, back to school or a post-workout snack, there’s nothing better than a muffin. What’s not to love? Golden brown on the outside, moist and fluffy on the inside and they taste incredible. I always make a double batch and freeze some so I never find myself muffin-less.
If you’re having a muffin bonanza and need more healthy muffins, try chocolate zucchini muffins, blueberry lemon muffins and chocolate peanut butter muffins.
Why you’ll love this recipe
- 190 calories per muffin.
- No refined sugar.
Ingredients and Substitutes:
These are the main ingredients and substitutions for this blackberry oatmeal muffin recipe. See the recipe card below for the full ingredient list and instructions.
- Flour: both whole wheat flour and all-purpose flour. You can substitute an equal amount of all-purpose flour for the whole wheat. This will make your muffins slightly lighter in color.
- Old Fashioned/Rolled Oats: do not use quick cooking oats as they cook too fast and will make your muffins mushy.
- Non-Fat Plain Greek Yogurt: full fat works as well.
- Eggs: provide lift and bind the muffins together. For each egg, you can substitute 1/4 cup mashed banana or 1/4 cup unsweetened applesauce but this will change the flavor and texture.
- Honey: or pure maple syrup.
- Coconut Oil: melted butter or any type of oil. You can also substitute with applesauce or mashed overripe banana, but note, this will change the texture and flavor by making them a bit dryer and a little sweeter.
- Fresh Blackberries: I prefer fresh for the best flavor but you can also use frozen. If using frozen, defrost before adding to the flour mixture.
Variations
- Swap the blackberries for fresh berries like blueberries or raspberries.
- These have just the right amount of sweetness. If you want them even sweeter, add white chocolate chips.
- Make a protein version with Raspberry White Chocolate Muffins.
Dietary Modifications
- For gluten-free replace both flours with a gluten-free flour, such as Bob’s Red Mill 1:1. Make sure your oatmeal is certified gluten-free.
- For dairy-free, substitute Greek yogurt for your favorite non-dairy alternative. I suggest using any thick or Greek-style yogurt.
How to make these homemade blackberry muffins (a step-by-step visual guide):
Step 1: preheat oven and prep muffin tin
Preheat your oven to 375 degrees Fahrenheit. Line a muffin tin with a 12 muffin capacity with paper liners or spray with cooking spray.
Step 2: mix dry ingredients
Add the flours, rolled oats, baking powder, baking soda, salt, and ground cinnamon to a medium-sized bowl (image 1) and whisk to combine.
Step 3: mix wet ingredients
In a separate large mixing bowl, whisk together the Greek yogurt, eggs, honey, and coconut oil until smooth (image 2).
Step 4: prep blackberries
Add the blackberries to a separate small bowl, then measure out a teaspoon of the dry ingredients and add it to the bowl. Toss the blackberries so that they are coated in the dry ingredients, this will help keep them from sinking to the bottom of the muffins (image 3).
Step 5: combine wet and dry ingredients and fold in blackberries
Add the dry ingredients to the wet mixture and whisk until just combined (image 4).
Fold in the flour coated blackberries (image 5).
Step 6: divide batter
Divide the batter between the 12 prepared muffin cups (image 6). Tap the muffin pan on the counter a few times to help settle the batter.
Step 7: bake
Bake the muffins in the preheated oven for 15 -18 minutes or until the tops are golden brown and a toothpick inserted into the middle comes out clean . Cool the muffins in the pan for 10 minutes before moving to a wire rack (image 7).
Expert Tip!
The more you mix, the tougher the muffin. Mix until just combined!
Recipe FAQs
Coating your blackberries in a teaspoon of the dry ingredients prevents them from sinking to the bottom during cooking. Do not skip this step.
Store your homemade muffins in an airtight container at room temperature for up to 3 days, or freeze them wrapped individually in plastic wrap for up to 3 months.
Yes! Be sure to thaw the frozen berries first and drain away any excess liquid before adding to the recipe. Be sure to coat in the tsp. of dry ingredients first.
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Healthy Blackberry Oatmeal Muffins
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Ingredients
- 1 1/4 cup all-purpose flour 150g
- 1/4 cup whole wheat flour 30g
- 3/4 cup rolled oats 75g
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 2/3 cup nonfat plain Greek yogurt 150g
- 2 large eggs
- 1/2 cup + 2 Tbsp. honey 202g
- 1/4 cup coconut oil, melted
- 1 1/2 cups **fresh blackberries 192g
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a muffin tin with a 12 muffin capacity with paper liners.
- Add the flours, rolled oats, baking powder, baking soda, salt, and ground cinnamon to a medium-sized bowl and whisk to combine. In a separate larger bowl, whisk together the Greek yogurt, eggs, honey, and coconut oil until smooth.
- **Add the blackberries to a separate small bowl, then measure out a teaspoon of the dry ingredients and add it to the bowl. Toss the blackberries so that they are coated in the dry ingredients (this will help keep them from sinking to the bottom of the muffins).
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Fold in the blackberries.
- Divide the muffin batter between the 12 muffin cups. Tap the muffin pan on the counter a few times to help settle the batter.
- Bake the muffins in the preheated 375 degree Fahrenheit oven for 15 -18 minutes or until the tops are golden and a toothpick inserted into the middle comes out clean.
- Cool the muffins in the pan for 10 minutes before moving to a cooling rack.
Notes
- The most accurate way to measure flour without a scale is to use the spoon and level method.
- Make sure to use rolled oats or old fashioned oats instead of quick-cooking oats.
- If you prefer small pieces of blackberries in your muffins, you can cut each blackberry in half before adding them to the batter. If you choose to use this method, skip the step involving tossing the blackberries in a teaspoon of the dry ingredients.
- To achieve muffins of equal size, you can either use an ice cream scoop or a ⅓ cup measure to dispense the batter into the lined muffin tin.
- Nutritional information is an estimate and will vary with substitutions.
