The BEST Blackberry Muffins
Just like with all my baked goods, these blackberry oatmeal muffins are made with simple, wholesome ingredients. My family always tend to gravitate towards blueberries or strawberries so this is a nice change of pace! Perhaps it may be for yours as well! Soft and fluffy with just the right amount of sweetness, not only do these muffins taste divine, the blackberries impart a beautiful color that may totally pique your child’s interest ;). I like to keep a variety of muffins in my freezer for an easy and healthy breakfast option as well as to add to lunch boxes. If you do too, you must try these blueberry or raspberry muffins, ok? OK! Or any of these sweet or savory muffins.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Step by Step Instructions
Variations and Substitutions
Dairy-free? Any plant-based Greek style yogurt and milk (such as unsweetened almond milk) will work. As for butter, use vegan butter or coconut oil. You can also use olive oil, if you prefer. Egg-free? Use flax egg. In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency. Alternative to white whole wheat flour? You can use all purpose flour, whole wheat flour (muffins will be denser and heartier), or a combination of both. Gluten-free? Use a 1:1 gluten free flour like this one and certified gluten-free oats. Almond flour will not work. No blackberries? You can use whatever berries you wish – strawberries, blueberries, and raspberries will all be delicious in this recipe. During the fall season, you should totally add pears! An alternative to honey? You can use maple syrup, over ripe banana, or unsweetened applesauce, if avoiding added sugars. You can also add some chocolate chips for older kids.
Tips for Success (be sure to read!)
Slice the blackberries in half lengthwise to spread them throughout the muffins. Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need. Take all the cold ingredients out of the refrigerator at least 15 minutes prior to baking. Do NOT over-mix the muffin batter after combining the dry and wet ingredients. Mix lightly with a spatula until just combine. Otherwise you will end up with dense, tough muffins. Blackberries are quite tender so gently stir into the batter.
Storage Suggestions
Transfer to an airtight container and keep on the counter for up to 2 days. You can also refrigerate or up to 4 days. Enjoy at room temperature or microwave briefly (no more than 15-20 seconds) To freeze, I recommend flash freezing. Will keep for up to 3 months. Thaw in the refrigerator overnight. Here’s a step-by-step guide on how to store and freeze muffins. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
