Oatmeal Blackberry Muffins
These oatmeal blackberry muffins are soft and moist, with big chunks of fresh blackberries and a cupful of cooked oatmeal. The muffins 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 using classic baking ratios!
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 cake, 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.
Tips and tricks for this recipe
You might notice that this recipe uses a slightly reduced amount of milk from Ruhlman’s formula. That’s because the blackberries release a ton of liquid. Unfortunately, I don’t have a similar solution for how to get rid of all of the seeds!
This recipe uses rolled oats vs. instant. Instant oats are pre-cooked and processed so they have less fiber and cook more quickly when you want a bowl of oatmeal. Instant oats are okay to use in a pinch.
If you’re only making oatmeal for this recipe, bring a cup of water to boil in a small pot. Add a half cup of rolled oats and reduce the heat to low. Cook for 10 to 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.
Baking the muffins
You can use spoons or a quarter cup cookie scoop to scoop muffin batter into the prepared tin. Make sure the batter doesn’t completely fill the tin or they’ll overflow as they bake.
Every kitchen should have a set of cookie scoops for cookies and muffins. I also use the same quarter cup cookie scoop for making large meatballs, like for my spaghetti and meatballs.
Substitutions and variations
If you want to sub in other berries, 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.
If you don’t have an orange liqueur in the house, you can always substitute vanilla. But if it’s because you’re concerned about the alcohol, they’re pretty much the same. 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.
FAQs about these oatmeal blackberry muffins
No, you don’t have to do anything. But your cooking and baking will be more consistent if you weigh your ingredients, especially for baking.
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.
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.
Check out some other uglyducklingbakery breakfast and brunch recipes:
blueberry chocolate chip muffins
orange and poppy seed muffins
orange zest French toast
peanut butter waffles
blackberry lemon bread
homemade granola (a great topping for yogurt)
Just looking for recipes for blackberries and other summer berries? I’ve got a blackberry curd tart or blackberry apple pie? These blackberry swirl cheesecake brownies are amazing. Or make a vodka sour with blackberry simple syrup.
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Oatmeal Blackberry Muffins
- Stand mixer, optional
- 1 cup (125 grams or 4.4 ounces) bleached, all-purpose flour
- ¾ cup (80 grams or 2.8 ounces) whole wheat flour
- ½ cup (110 grams or 3.9 ounces) brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup cooked oatmeal
- ½ cup milk
- ½ cup (113 grams or 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
- Preheat the oven to 375°F. Lightly butter a 12 cup standard muffin tin or line with muffin wrappers.
- In a medium size bowl, stir together the flours, brown sugar, baking powder, and salt.1 cup (125 grams or 4.4 ounces) bleached, all-purpose flour, ¾ cup (80 grams or 2.8 ounces) whole wheat flour, ½ cup (110 grams or 3.9 ounces) brown sugar, 1½ teaspoons baking powder, ½ teaspoon salt
- Add the cooked 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 to 3 minutes.½ cup milk, 1 cup cooked oatmeal
- Add the melted butter and mix until combined.½ cup (113 grams or 4 ounces) unsalted butter, melted
- 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.2 eggs
- Add the orange liqueur or vanilla and beat for one minute.1 teaspoon Grand Marnier or other orange liqueur or vanilla
- 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.1 cup blackberries, chopped in half or quarters if larger
- Use a large cookie scoop or ¼ 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 to 4 days. For longer than that, muffins can be frozen for 3 to 6 months.
- Use an equal amount of blueberries or raspberries in place of the blackberries.
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