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5 from 4 votes
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Blackberry Oatmeal Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

These Blackberry Muffins With Oatmeal are easy, moist, yet flavorful! A perfect way to use leftover oatmeal for a hearty, delicious treat.

Servings: 9 muffins
Author: Gemma Stafford
Ingredients
  • 1 cup (8 ¼ oz/234 g) cooked oatmeal, at room temperature
  • ½ cup (4 fl oz/120 ml) whole milk
  • ⅓ cup (4 oz/115 g) honey
  • ¼ cup (2 oz/57 g) butter, melted
  • 1 large egg , at room temperature
  • 1 ⅓ cups (6 ½ oz/185 g) all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (5 oz/142 g) fresh or frozen blackberries, cut in half if large
Instructions

  1. Preheat the oven to 400°F (200°C) and butter 9 cups of a 12-cup muffin tin. Set aside.

  2. In a medium bowl, mix the oatmeal, milk, honey, butter and egg.

  3. In a separate small bowl, whisk together the flour, baking powder and salt, then mix into the wet ingredients until just combined.

  4. Fold in the blackberries, then divide evenly among the muffin cups, filling all the way to the top.

  5. Bake for 20-25 minutes, until golden on top and a toothpick inserted in the center comes out clean.

  6. Let cool in the tin for 10 minutes before removing to a wire rack to cool completely.

  7. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days. Reheat for a few seconds in the microwave before serving if desired.

Recipe Notes
  • Quick oatmeal: If you don’t have cooked oatmeal, ⅔ cup old fashioned oats (2.8 oz/80 g) cooked with 1 cup (8 fl oz/240 ml) water with yield you about 1 cup (3 oz/85 g) of cooked oatmeal.
  • Warm before using: If you are using cold leftover oatmeal from the refrigerator, rewarm it with a splash of water or milk to loosen it before you begin this recipe.
  • Use old-fashioned oatmeal: We don’t recommend using instant oats for this recipe as they won't give you the same great texture as old-fashioned oats.
  • Quick ways to add fiber: To boost the fiber in these muffins, add 1 to 2 tablespoons of chia seeds or flaxseeds.
  • Make it mini: You can divide this recipe into 12 smaller muffins instead of 9 larger ones. Use a mini muffin pan and bake for only about 12 to 15 minutes or until firm on top.
  • Berry tip: You can use fresh or frozen blackberries here.