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blackberry oatmeal muffin cut in half on parchment paper

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


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


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


  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.


  • 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!


  • 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