Bakery Style Blackberry Oatmeal Muffins

These bakery style blackberry oatmeal muffins are warm, comforting, and studded with fresh, juicy blackberries. 

These blackberry oatmeal muffins are the perfect comfort bake! With the addition of oatmeal, they bake up with a slightly dense, tender texture that is unlike any other muffin you've ever had before. The sweet, crunchy top and juicy blackberries in each bite are reason enough to make these muffins! But if blackberries aren't your thing, just swap them out for your favorite berry 🙂

Ingredients

• All-Purpose Flour: You'll need about 1 ½ cups of all-purpose flour.
• Oats: Add about 1 cup of quick cooking oats to make these "oatmeal" muffins. The oats give these muffins a slightly dense, tender texture that is unlike any other muffin you've had before!
• Leaveners: To give these muffins the perfect rise and texture, you'll need both baking powder and baking soda.
• Unsalted Butter: You'll need a ½ cup of unsalted butter at room temperature. 
• Sugars: Cream the granulated sugar and brown sugar with the butter for at least 2-3 minutes to help the muffins rise and bake up nice and golden. 
• Egg: You'll need 2 eggs at room temperature. 
• Vanilla: Add vanilla bean paste or extract to give these muffins gives these muffins a more well-rounded flavor. 
• Buttermilk: Buttermilk has a higher fat content than whole milk, so it cuts through the sweetness of the muffins well, giving them a more well rounded flavor, as well as adding moisture to the texture. 
• Fresh Blackberries: Add about 1 cup or 140g of fresh blackberries to the batter. I recommend cutting them in half or in thirds, depending on their size. 
• Coarse Sugar: Sprinkle the tops of the unbaked muffins with raw, turbinado, or demerara sugar. 

Instructions

This recipe is a simple muffin batter, involving beating the butter & sugars together, mixing in the eggs & vanilla, then folding in the dry ingredients & fresh blackberries. So easy and so so good! 

FAQ

Other muffin recipes you'll love

Baking in grams

All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x

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📖 Recipe

Bakery Style Blackberry Oatmeal Muffins

• Author: Sloane
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 10 muffins 1x
• Category: Muffins
• Method: Baking
• Cuisine: American

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Description

These bakery style blackberry oatmeal muffins are warm, comforting, and studded with fresh, juicy blackberries.

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Ingredients

Scale 1x2x3x

• 180g (1 ½ cups) all-purpose flour
• 90g (1 cup) quick cooking oats
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp kosher salt
• 113g (½ cup) unsalted butter (room temp)
• 100g (½ cup) granulated sugar
• 106g (½ cup) brown sugar
• 2 eggs (room temp)
• 1 tsp vanilla bean paste or extract
• 113g (½ cup) buttermilk (room temp)
• 140g (1 cup) fresh blackberries (cut in half or thirds)
• Turbinado sugar for sprinkling
• Oats for sprinkling

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Instructions

1. In a small bowl, whisk together the flour, quick cooking oats, baking powder, baking soda, and salt.
2. In a separate bowl, beat the butter and sugars for 2-3 minutes until light and fluffy.
3. Scrape the bowl down, then add the eggs & vanilla and mix until fully combined.
4. Pour in the buttermilk and mix until combined.
5. Fold in the dry ingredients until mostly combined, then add the blackberries and gently mix until evenly distributed.
6. Cover the bowl and allow to rest at room temperature.*
7. Meanwhile, preheat the oven to 425 degrees F and line a muffin pan with parchment liners.*
8. Divide the batter up between 10 muffin cavities, filling all the way up to the top. Sprinkle each muffin with turbinado sugar and rolled oats.
9. Bake the muffins for 5 minutes, then turn the oven down to 375 degrees F and bake for another 15 minutes. Do not open the door when you turn down the temperature.
10. Allow muffins to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.

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Notes

• Resting the batter allows the leaveners to activate and ensures the muffins bake up tall. If you're in a rush, you can skip this and bake them right away.
• You can make your own parchment liners by cutting two squares of parchment paper per muffin. Press the two squares into a muffin cavity, then place a cup inside to hold it in place for a minute or two. Fill with the muffin batter and bake!

Nutrition

• Serving Size: 1 muffin
• Calories: 326
• Sugar: 22.3 g
• Sodium: 219.6 mg
• Fat: 10.7 g
• Carbohydrates: 50 g
• Protein: 6 g
• Cholesterol: 62.7 mg

Keywords: blackberry oatmeal muffins, bakery style muffins