Healthy Blackberry Muffins with Oatmeal Crumble Topping

A delicious breakfast muffin! These Healthy Blackberry Muffins have a crunchy oatmeal topping. Made with almond flour and whole oats, they are gluten free, refined sugar free, and perfect for on-the-go snacks and breakfasts.

*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!

The Perfect Healthy Oatmeal Muffins

I love it when berry season arrives. We love berries as snacks, added into bowls of cereal, and of course, in our baked goods.

These oatmeal muffins are studded with juicy blackberries and have the best texture from oats. This is one muffin recipe where I strongly suggest NOT skipping the topping. The crumble topping bakes in to the muffins, giving them a sweet and crunchy texture.

They are made with a combination of hearty oats, almond flour, eggs and Greek yogurt, making them a lower carb, higher protein option.

Instead of having a classic muffin texture, these have a chewy, slightly dense texture. They are the perfect cross between a blackberry muffin and baked oatmeal! The wholesome ingredients make these are more satiating breakfast option than a standard muffin.

The perfect breakfast for busy mornings, especially when paired with a protein source, like a hard boiled egg, some bacon or sausage, or a protein shake! Keep these in the freezer and reheat as needed.

Our new house is surrounded by wild blackberries, so I can’t wait to make these with fresh local berries this summer.

I made these as a mini-batch of 6 large muffins, because they are absolute perfection still slightly warm right out of the oven.

I have been absolutely loving my new Sharp Built-In Smart Convection Microwave Drawer Oven. This multi-use appliance is perfect for a variety of everyday uses!

It has settings to be used as a microwave, a convection oven, or even an air fryer! This makes it perfect for cooking smaller meals, reheating leftovers, or as a second oven when cooking for a crowd. It’s the perfect option for baking a small batch of homemade blackberry muffins!

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What You’ll Need

• Oats (use a certified gluten free option if necessary. I recommend these sprouted GF and glyphosate free oats.)
• Almond Flour
• Cinnamon
• Baking Powder, Baking Soda, and Sea Salt
• Maple Syrup
• Eggs
• Butter (can sub olive oil, avocado oil, or coconut oil)
• Greek Yogurt
• Vanilla Extract
• Fresh Blackberries (if using frozen, add the blackberries in while frozen, then allow the batter to sit for about 20 minutes prior to baking. Frozen berries will slow down the baking time and cause the topping to over-brown or the centers to be undercooked.)

Oatmeal Crumble Topping

• Oats (use a certified gluten free option if necessary. I recommend these sprouted GF and glyphosate free oats.)
• Almond Flour
• Maple Syrup
• Butter
• Sea Salt

How to Make Blackberry Muffins with Oatmeal Crumble Topping

Step 1: Line a muffin tin with parchment paper muffin liners. Preheat the oven to 350º F.

Step 2: Prepare topping by adding the oats and almond flour to a bowl. Add room temperature butter and cut it in with a fork, until a crumbly texture is formed. Add the maple syrup, cinnamon, and pinch of sea salt, and stir to combine. Set the oat mixture aside to top muffins.

Step 3: Add the oatmeal (from the muffin recipe, leave the oats for the topping whole) to a blender. Process into an oat flour. I leave the oat flour with some texture (whole oats), but grind into a finer flour if desired.

Step 4: Into a medium bowl, combine the oat flour, almond flour, arrowroot, cinnamon, baking powder, baking soda, and sea salt. Stir to completely mix together.

Step 5: In a large bowl, add the eggs and whisk them. Then add the maple syrup, melted butter, Greek yogurt, and vanilla, and continue to whisk until smooth.

Step 6: Add the flour mixture into the bowl with the wet mixture, and stir until just combined.

Step 7: Fold half of the blackberries into the batter, reserving some to top the muffins.

Step 8: Divide the muffin batter between the 6 muffin papers. Top each with the remaining blackberries, and 2 tablespoons of the oatmeal crumble topping.

Step 8: Bake the muffins for 30 minutes, until the tops are golden brown and the centers are set. Remove muffins from the pan and cool on a wire rack.

How to Store Leftover Blackberry Oat Muffins

Once the muffins have fully cooled, pack in an airtight container. Store the muffins in the refrigerator up to 5 days.

To freeze, pack in an airtight container, and freeze for up to 3 months.

These muffins are amazing reheated. Add to a 350º F preheated oven for 5-7 minutes. Frozen muffins need to be reheated for 12-14 minutes.

Variations & Tips

Using Frozen Blackberries: Add the blackberries in to the batter frozen, then allow the batter to sit for about 20 minutes prior to adding to the muffin tin and baking. Frozen berries will slow down the baking time and cause the topping to over-brown or the centers to be undercooked.

Whole Oats vs. Oat Flour: I have tested these muffins with whole oats, oat flour, and ground whole oats. My favorite texture was roughly processed whole oats. The oat flour (milled and purchased as flour) is too fine to give these the chewy baked-oatmeal texture that makes them so incredibly. Whole oats are good too, but the muffins do not rise as well and are very chewy.

Other Berries: These muffins would be incredible with any berry you love! Try making Raspberry Oatmeal Muffins, Blueberry Oatmeal Muffins, or Strawberry Oatmeal Muffins. I have even been thinking a chocolate chip variety would be a fun twist! Frozen berries work too, but read the notes on using frozen blackberries to prevent the topping over baking.

Banana Blackberry Oatmeal Muffins: Add 1/2 of a large ripe banana. Stir a roughly mashed banana to the wet ingredients of this recipe. Follow the rest of the recipe as written.

Blackberry Baked Oatmeal: If you’d prefer a more classic baked oatmeal, try this recipe baked in a muffin tin. Prepare the oatmeal mixture as directed, but divide it into 16 muffin papers (be sure to use parchment paper liners or a silicone muffin tin). Bake at 375º F for about 25 minutes, or until the centers are fully set.

Add Nuts & Seeds: Add some extra crunchy texture to these wholesome muffins by adding your favorite nuts and seeds. I recommend adding:

• 1/2 cup roughly chopped walnuts or pecans to the muffin batter
• 2 tablespoons sunflower seeds, 2 tablespoons of pumpkin seeds, to the crunchy topping
• 1/4 cup roughly chopped almonds to the topping

Other Gluten Free Muffin Recipes

• Healthy Pumpkin Chocolate Chip Muffins
• Buckwheat Blueberry Muffins
• Oat Bran Banana Nut Muffins

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