Oatmeal Blackberry Muffins

Oatmeal Blackberry Muffins

These oatmeal blackberry muffins are soft and moist, with big chunks of fresh blackberries and a cupful of cooked oatmeal that make them seem almost, well, healthy. Enjoy them for breakfast or a snack with only the tiniest bit of guilt.

This recipe is what happens when a neighbor invites you over to pick pounds of ripe blackberries. Gotta love those sorts of neighbors.

Create your own recipes!

Feel free to skip this section if you’ve already read about my love for baking ratios! It has been really freeing to take these ratios and turn them into something unique.

In Ratio: The Simple Codes Behind the Craft of Everyday Cooking, Michael Ruhlman says that recipes for quick breads and muffins can be developed using the ratio (by weight):
2 parts (8 ounces) flour
2 parts (8 ounces) liquid
1 part (4 ounces) eggs. That’s two large eggs.
1 part (4 ounces) butter. That’s equivalent to eight tablespoons or one standard stick of butter.

You can see examples of this ratio in my blackberry lemon loaf, kale and cheese quickbread, or my sourdough discard apple muffins or spinach and feta muffins.

But the ratios don’t stop there. You can check out other ratios in these lemon lavender shortbread cookies and orange poppy seed waffles.

Some notes about these oatmeal blueberry muffins

You might notice that this recipe uses a slightly reduced amount of milk because so much liquid is released from the blackberries. Unfortunately, I don’t have a similar solution for how to get rid of all of the seeds!

a measuring cup full of blackberries

This recipe calls for a cup of cooked oatmeal. To make oatmeal only for this recipe, bring a cup of water to boil in a small pot. Add 1/2 cup of rolled oats (not instant) and reduce the heat to low. Cook for 10-15 minutes until the water has been absorbed.

Or you can make extra to have a bowl for breakfast with a sliced banana, some extra blackberries, and a bit of brown sugar.

a measuring cup full of cooked oatmeal

I use a 1/4 cup cookie scoop to scoop muffin batter into the prepared tin. Note that the batter doesn’t completely fill the tin.

Every kitchen should have a set of scoops. I also use this large size cookie scoop for making large meatballs, like for my spaghetti and meatballs.

Oatmeal blueberry muffins ready to be baked

FAQs about these oatmeal blackberry muffins

Do I have to weigh my ingredients?

No, you don’t have to do anything, but you will get better/more consistent results if you weigh your ingredients, especially for baking. I’m offering to buy a basic kitchen scale for the first 10 U.S. readers to sign up for my newsletter (see below) and comment that you would like to use a kitchen scale.

Can I substitute other berries for the blackberries?

Oatmeal raspberry muffins seem an obvious substitution. Blueberries and peaches as well. But if you want to sub a fruit that won’t release much liquid (apples, for example), you should increase the amount of milk in the recipe to the full ratio.

Can I use vanilla instead of the orange liqueur?

Yes. Grand Marnier is 40% alcohol by volume. This is very similar to vanilla, which must be at least 35% alcohol by volume. I often substitute the same amount of a flavored liqueur or other liquor for vanilla because of how expensive vanilla has gotten recently.

Can I add something on top of these muffins to make them look fancier?

Sure. If you look closely at the picture of the muffins on the cooling rack, you can see that a certain someone added purple decorating sugar to the muffin in the lower left corner before baking.

Can I freeze these muffins?

Absolutely. Once they have cooled completely, put them in a freezer bag and squeeze out all the air. They’ll keep for 3 to 6 months.

oatmeal blueberry muffins cooling on a rack

Oatmeal Blackberry Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Author uglyducklingbakery

Equipment

  • Stand mixer, optional

Ingredients

  • 1 cup (125 grams/4.4 ounces) bleached, all-purpose flour
  • ¾ cup (80 grams/2.8 ounces) whole wheat flour
  • ½ cup (110 grams/3.9 ounces) brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup cooked oatmeal
  • ½ cup milk
  • ½ cup (113 grams/4 ounces) unsalted butter, melted plus more for greasing the tin
  • 2 eggs
  • 1 teaspoon Grand Marnier or other orange liqueur or vanilla
  • 1 cup blackberries, chopped in half or quarters if larger

Instructions

  • Preheat the oven to 375°F. Lightly butter a 12 cup standard muffin tin.
  • In a medium size bowl, stir together the flours, brown sugar, baking powder, and salt.
    1 cup (125 grams/4.4 ounces) bleached, all-purpose flour, 3/4 cup (80 grams/2.8 ounces) whole wheat flour, 1/2 cup (110 grams/3.9 ounces) brown sugar, 1 1/2 teaspoons baking powder
  • Add the oatmeal and milk to the bowl of a stand mixer or a medium to large sized bowl if using a hand mixer or combining by hand. Mix on medium speed for 2-3 minutes.
    1/2 cup milk
  • Add the melted butter and mix until combined.
    1/2 teaspoon salt
  • Add the eggs one at a time, and beat on medium speed for one minute after each addition until combined. Scrape down the bowl as necessary.
    1 cup cooked oatmeal
  • Add the orange liqueur or vanilla and beat for one minute.
  • Add the dry ingredients and mix on low or by hand until the dry ingredients have been moistened.
  • Add the chopped blackberries and stir by hand gently to combine.
  • Use a large cookie scoop or 1/4 cup measuring cup to scoop the batter into the muffin tins.
  • Bake for about 20 minutes, until a toothpick inserted into the batter part of the muffin (i.e. not through a blackberry) comes out clean.
  • Cool in the tin for 10 minutes and then turn out onto a cooling rack to cool completely.
  • Muffins can be stored in an airtight container at room temperature for 3-4 days. For longer than that, muffins can be frozen for 3-6 months.

Notes

– When making oatmeal, combine rolled oats to water in a 1 to 2 ratio. For this recipe, bring 1 cup of water to a boil. Add 1/2 cup of rolled (not instant) oats and and cook on low until the water has absorbed, about 10-15 minutes.
– You can sub an equal amount of another flour for the whole wheat, or just use 100% all-purpose flour.

What’s next?

If you make these oatmeal blueberry muffins, please leave a comment here or share a pic with me on Instagram!

Check out some other uglyducklingbakery breakfast and brunch recipes:
bacon kale frittata
orange zest French toast
peanut butter waffles
blackberry lemon loaf
granola (a great topping for yogurt)

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