These Blackberry Oatmeal Muffins are a perfect combination of soft, fluffy texture and juicy blackberries, making them the ultimate healthy breakfast or snack. Made with gluten-free flour and dairy-free butter, these muffins are a great option for those with dietary restrictions. The oats add a hearty texture, while the honey and coconut sugar provide natural sweetness. This easy-to-make recipe is packed with flavor and nutrients, making it ideal for a quick and wholesome treat. Enjoy these blackberry muffins fresh or as a make-ahead snack for busy mornings.

Ingredients
- 1 cup old-fashioned oats (gluten-free)
- 1 ¼ cups Bob’s Red Mill 1:1 gluten-free flour, plus 1 tablespoon
- 1 tablespoon Costabile lemon olive oil
- 1 tablespoon coconut sugar
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 cup almond milk
- 1 egg (room temperature)
- 1 stick dairy-free butter (melted and cooled)
- ½ cup honey
- 1 ¼ teaspoons vanilla extract
- 1 pint blackberries
Instructions
- In a small bowl, combine the oats and almond milk. Let the mixture sit for 15 minutes to allow the oats to absorb the liquid.
- In a separate bowl, melt the dairy-free butter and set it aside to cool.
- Preheat the oven to 425°F (220°C) and line a muffin pan with 11 muffin liners.
- In a medium-sized bowl, whisk together the gluten-free flour, baking powder, cinnamon, baking soda, and salt.
- In another bowl, whisk together the lemon olive oil, honey, egg, vanilla extract, and melted butter until fully combined. Then, stir in the coconut sugar.
- Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until well combined.
- Stir in the oat and almond milk mixture, and if there is any remaining almond milk in the bowl, add it to the batter. Mix until fully combined.
- Gently fold in the blackberries, taking care not to crush them.
- Evenly divide the batter between the muffin liners. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and continue baking for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Recipe
These Blackberry Oatmeal Muffins are a delightful combination of soft, moist muffin texture with bursts of juicy blackberries. Made with gluten-free ingredients and dairy-free options, they’re perfect for those with dietary restrictions. The oats add a hearty texture while the honey and coconut sugar provide a natural sweetness. Whether you’re enjoying them for breakfast or as a snack, these muffins are sure to be a hit with everyone!
Tips
- Allow the oats to soak: Letting the oats sit in the almond milk for 15 minutes helps soften them and enhances the muffin texture.
- Cool the butter: Be sure the butter has cooled before adding it to the wet ingredients to prevent it from cooking the egg.
- Don’t overmix: Mix the batter gently to avoid dense muffins. Overmixing can cause the muffins to be tough.
Variations and Substitutions
- Sweetener: You can substitute the honey with maple syrup or agave nectar for a vegan-friendly version.
- Flour substitution: If you’re not gluten-sensitive, you can use regular all-purpose flour in place of gluten-free flour.
- Fruit variations: Swap the blackberries for blueberries, raspberries, or even diced apples for a different flavor twist.
- Add-ins: Add a handful of chopped nuts or seeds, such as almonds or chia seeds, to increase the nutritional value and texture.
FAQs
- Can I use frozen blackberries?
Yes, frozen blackberries can be used. Just fold them in gently while they’re still frozen to prevent them from bleeding too much into the batter. - Can I make these muffins ahead of time?
Yes, these muffins can be made ahead of time. Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. - Can I replace almond milk with another milk?
Yes, you can use any milk of your choice, such as oat milk, soy milk, or regular cow’s milk, depending on your preferences.
Serving
These Blackberry Oatmeal Muffins are perfect for breakfast, a snack, or a light dessert. Serve them with a cup of tea or coffee for a delightful morning treat or an afternoon pick-me-up.
Suggestions
- Serve warm: Reheat the muffins slightly in the microwave for a warm, comforting treat.
- Spread with nut butter: For extra richness, spread almond butter or peanut butter on top of the muffins before serving.
- Pair with yogurt: Enjoy these muffins with a dollop of dairy-free yogurt for added creaminess and texture.
Blackberry Oatmeal Muffins
11
servings20
minutes25
minutesIngredients
1 cup old-fashioned oats (gluten-free)
1 ¼ cups Bob’s Red Mill 1:1 gluten-free flour, plus 1 tablespoon
1 tablespoon Costabile lemon olive oil
1 tablespoon coconut sugar
1 ¼ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
1 cup almond milk
1 egg (room temperature)
1 stick dairy-free butter (melted and cooled)
½ cup honey
1 ¼ teaspoons vanilla extract
1 pint blackberries
Directions
- In a small bowl, combine the oats and almond milk. Let the mixture sit for 15 minutes to allow the oats to absorb the liquid.
- In a separate bowl, melt the dairy-free butter and set it aside to cool.
- Preheat the oven to 425°F (220°C) and line a muffin pan with 11 muffin liners.
- In a medium-sized bowl, whisk together the gluten-free flour, baking powder, cinnamon, baking soda, and salt.
- In another bowl, whisk together the lemon olive oil, honey, egg, vanilla extract, and melted butter until fully combined. Then, stir in the coconut sugar.
- Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until well combined.
- Stir in the oat and almond milk mixture, and if there is any remaining almond milk in the bowl, add it to the batter. Mix until fully combined.
- Gently fold in the blackberries, taking care not to crush them.
- Evenly divide the batter between the muffin liners. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and continue baking for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
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