Description
Blackberry Cinnamon Swirl Oatmeal Muffins are moist, hearty, and bursting with fresh berry flavor and warm cinnamon spice. Made with wholesome oats, juicy blackberries, and a sweet cinnamon swirl, these muffins are perfect for breakfast, brunch, or a healthy-ish snack on the go.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (or use all-purpose)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/3 cup brown sugar
Wet Ingredients
- 1 cup milk (dairy or non-dairy)
- 1/4 cup melted coconut oil or unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
Fruit
- 1 cup fresh or frozen blackberries (halved if large)
Cinnamon Swirl
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Soften Oats: In a small bowl, combine the oats and milk. Let the mixture sit for 10 minutes to allow the oats to soften and absorb the liquid for better texture.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon to ensure even distribution of leavening and spice.
- Combine Wet Ingredients: In another bowl, whisk the soaked oats and milk with brown sugar, melted coconut oil or butter, eggs, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently just until combined to avoid overmixing which can make muffins tough.
- Fold in Blackberries: Gently fold in the blackberries to distribute the fruit without breaking them up too much.
- Prepare Cinnamon Swirl: In a small bowl, mix together the brown sugar and ground cinnamon to create the cinnamon swirl mixture.
- Fill Muffin Cups: Spoon batter halfway into each muffin cup, add a small pinch of the cinnamon swirl mixture, then top with remaining batter. Finish with another sprinkle of the cinnamon swirl mixture on top.
- Create Swirl: Use a toothpick or knife to gently swirl the cinnamon sugar through the batter for a beautiful marbled effect.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool and Serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use frozen blackberries straight from the freezer without thawing to prevent bleeding into the batter.
- Substitute blackberries with blueberries or raspberries depending on availability or preference.
- Store muffins at room temperature for up to 2 days in an airtight container or freeze for up to 2 months for longer storage.
