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 🙂
- 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.
See recipe card for full information on ingredients and individual quantities.
Step by Step 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!
To get those tall bakery style muffins, bake the muffins at 425 degrees F for 5 minutes, then lower heat to 375 degrees F for an additional 15 minutes. That 5 minutes blast of high heat will force the muffins to bake upward more rapidly. Then, the temperature is lowered for the remaining 15 minutes to bake the muffins all the way through.
Sprinkle the unbaked muffins with coarse sugar to achieve a sweet, crunchy muffin top. Use raw, turbinado, or demerara sugar.
Store the muffins in an air-tight container at room temperature for 2-3 days or in the freezer for up to 3 months.
Baking in grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. 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), you can make these recipes 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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Bakery Style Blackberry Oatmeal Muffins
- 180 g (1 ½ cups) all-purpose flour
- 90 g (1 cup) quick cooking oats
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 113 g (½ cup) unsalted butter, room temp
- 100 g (½ cup) granulated sugar
- 106 g (½ cup) brown sugar
- 2 eggs, room temp
- 1 teaspoon vanilla bean paste or extract
- 113 g (½ cup) buttermilk, room temp
- 140 g (1 cup) fresh blackberries, cut in half or thirds
- Turbinado sugar, for sprinkling
- Rolled oats , for sprinkling
- In a small bowl, whisk together the flour, quick cooking oats, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter and sugars for 2-3 minutes until light and fluffy.
- Scrape the bowl down, then add the eggs & vanilla and mix until fully combined.
- Pour in the buttermilk and mix until combined.
- Fold in the dry ingredients until mostly combined, then add the blackberries and gently mix until evenly distributed.
- Cover the bowl and allow to rest at room temperature.*
- Meanwhile, preheat the oven to 425 degrees F and line a muffin pan with parchment liners.*
- 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.
- 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.
- Allow muffins to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.
- 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!