Healthy Blackberry Oatmeal Muffins

These healthy Blackberry Muffins with Oatmeal are fluffy, moist and perfectly sweet. Low calorie and filled with wholesome ingredients, these are the perfect breakfast or snack to keep you energized and full thoughout the day.

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2 muffins stacked with blackberries inside.

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.

One blackberry oatmeal muffin cut in half showing the inside.

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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.

Oats, flours, salt, baking soda, baking powder, honey, cinnamon, blackberries, eggs, and greek yogurt for muffins.

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.

Dry muffin ingredients in a large bowl mixed together with a whisk.

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).

Wet ingredients combined in a mixing bowl for muffins with a whisk.

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

Wet and dry muffin ingredients combined in a mixing bowl with blackberries on the side.

Add the dry ingredients to the wet mixture and whisk until just combined (image 4).

Blackberries folded into muffin batter with a rubber spatula.

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.

Blackberry muffin batter placed in lined muffin cups with a scooper.

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).

Fully cooked and browned muffins in a muffin pan cooling.

Expert Tip!

The more you mix, the tougher the muffin. Mix until just combined!

Recipe FAQs

Do I need to coat the blackberries in flour before adding to muffin batter?

Coating your blackberries in a teaspoon of the dry ingredients prevents them from sinking to the bottom during cooking. Do not skip this step.

How do I store and freeze leftover muffins?

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.

Can I use frozen blackberries in muffins?

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.

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