Loaded with hearty oats, honey, fresh blackberries and flavor, Blackberry Muffins are a great grab-and-go snack. Made from scratch with no refined sugar, these wholesome breakfast treats are the perfect use for summer berries.
The best things in life are free. The second best things are very, very expensive. Coco Chanel said that but she wasn’t at the grocery store this week when blackberries were only a dollar a carton. If I’m choosing between Chanel No 5 or dirt-cheap blackberries, it’s not even a contest. Especially since I still can’t smell anything, including eau de toilette, weeks after having Covid.
My darling son has made it abundantly clear that his nose remains in working order. Left to my own scentless devices, apparently I’ve been applying so much perfume that not only can he smell it but he can taste it, too. And since teenage boys would rather taste food than French cologne, I’m making it up to him by making blackberry muffins. It all works out for the best. I get to redeem myself with baked goods, plus if he chokes it’s on a muffin and not on his mother’s perfume.
Don’t worry, I know the Heimlich maneuver. It comes in handy when you make muffins that’re so damn good people swallow them whole. Don’t be like them. Take your time eating and savor each soft, tender bite. This muffin recipe really is nothing short of amazing. Made from scratch with no refined sugar, these muffins are loaded with wholesome oats, honey and fresh blackberries. They’re perfect for breakfast, a grab-and-go snack or as a peace offering when you’ve over-perfumed yourself.
Before sharing the recipe for Blackberry Muffins, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
Fresh blackberries are highly recommended but frozen will work in a pinch. Do not thaw and be sure to blot excess moisture with a paper towel before adding to batter. Note that you may need to bake a few additional minutes with frozen berries due to their extra moisture content.
For the freshest, sweetest blackberries choose ones that are plump, firm and dark in color.
This recipe calls for old fashioned oats for a reason, therefore, do not substitute any other oat types.
Preparation Tips and Tricks
Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in drier, denser muffins than the moist muffins you’ll get with properly measured flour.
Above all, do not overmix or overbake the batter or else the end result will be muffins that are dry and dense.
For bakery style muffins, bake at an initial temperature of 425 degrees for the first five minutes then reduce heat to 350 degrees for the duration.
Storage and Freezing Tips for Blackberry Muffins
Store muffins in an airtight container at room temperature up to 2 days.
Freeze muffins in an airtight container or freezer bag up to 2 months. Thaw overnight in the refrigerator then bring muffins to room temperature before enjoying.
I hope you enjoy this Blackberry Muffins recipe. Please leave a comment and a rating at the bottom of this blog when you try it for yourself! And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally if you’re a muffin fanatic, you’ll love this recipe for Banana Chocolate Muffins. Packed with mashed bananas these chocolate marbled muffins are made with simple ingredients that satisfy every sweet tooth in your mouth.
- 1 cup old fashioned rolled oats uncooked
- 1 cup whole milk
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup honey
- 1 large egg room temperature
- 1 tsp vanilla extract pure
- 1 1/4 cups all-purpose flour unbleached
- 1 tsp ground cinnamon
- 1 tsp baking powder fresh
- 1/2 tsp baking soda fresh
- 1/2 tsp sea salt fine
- 1 1/2 cups fresh blackberries sliced in half
- 2 Tbsp old fashioned rolled oats for topping
- Preheat oven to 425 degrees. Line a standard 12-count muffin pan with cupcake papers then set aside.
- Soak old fashioned oats and whole milk in a mixing bowl for 30 minutes.
- In a separate bowl whisk together butter, honey, egg and vanilla until combined. Set aside.
- In a separate bowl, sift together flour, cinnamon, baking powder, baking soda and salt. Set aside.
- After oats have soaked for half an hour, add them to the wet ingredients and stir with a wooden spoon until incorporated.
- Add dry ingredient to wet ingredients and stir with a wooden spoon until just combined. Do not overmix.
- Gently fold 1 cup of blackberries to the batter. Reserve remaining blackberries for the topping in the next step.
- Distribute batter evenly among 12 muffin liners then top with remaining blackberries and a sprinkling of rolled oats.
- Bake for 5 minutes at 425 degrees. Keeping the oven door closed, reduce temperature to 350 degrees then bake for 15 additional minutes or until a toothpick inserted into the center of a muffin comes out clean. Avoid overbaking.
- Remove muffins from the oven and cool in the muffin pan for 5 minutes. After 5 minutes, remove muffins from the pan and place on a wire rack to cool to room temperature.
- Muffins will keep in an airtight container at room temperature up to 2 days.