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+ servings
a basket of oatmeal blackberry muffins.
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5 from 1 vote

Oatmeal Blackberry Muffins

These oatmeal blackberry muffins are soft and moist, with big chunks of fresh blackberries and a cupful of cooked oatmeal.
Course Breakfast
Cuisine Unspecified
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 203kcal

Equipment

  • Stand mixer, optional

Ingredients

  • 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
  • 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

Instructions

  • 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.

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 half cup of rolled (not instant) oats and and cook on low until the water has absorbed, about 10 to 15 minutes.
- You can sub an equal amount of another flour for the whole wheat, or just use 100% all-purpose flour.
Variations
  • Use an equal amount of blueberries or raspberries in place of the blackberries.

Nutrition

Serving: 1muffin | Calories: 203kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 170mg | Potassium: 110mg | Fiber: 2g | Sugar: 10g | Vitamin A: 319IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg