Healthy Blackberry Muffins with Oatmeal Topping

A muffin with a golden brown oat topping cooling in a muffin tin.

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Healthy Blackberry Muffins with Oatmeal Topping

These healthy blackberry muffins have a ton of texture! Lots of blackberries give the best pops of sweetness, which is delicious paired with the crunchy oatmeal topping. I make small batches of these so they are fresh, but feel free to double the recipe to make 12 muffins! (use the Print Recipe feature to easily change the recipe to your desired number of servings!)

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 300kcal

Author: Michelle Miller

Equipment

Sharp Smart Built-In Convection Microwave Oven

Ingredients

Oatmeal Crumble Topping

1/4 cup oats certified gluten free, glyphosate free recommended
1/4 cup almond flour
2 tablespoons butter softened, not melted
2 tablespoons maple syrup
1/2 teaspoon cinnamon
pinch sea salt

Blackberry Oatmeal Muffins

3/4 cup almond flour
1/2 cup oats certified gluten free, glyphosate free recommended
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 eggs
1/3 cup maple syrup or honey
1/4 cup Greek yogurt
1 tablespoon butter melted, or coconut oil
1 teaspoon vanilla extract
1 cup blackberries fresh, cut in half if berries are large

Instructions

Oatmeal Topping

Prepare topping by adding the oats and almond flour to a bowl. Add butter and cut it in with a fork, until a crumbly texture. Add the maple syrup, cinnamon, and pinch of sea salt, and stir to combine, leaving the mixture crumbly. Set aside

Blackberry Muffins

Line a muffin tin with parchment paper liners. Preheat the oven to 350º F.
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.
Into a medium bowl, combine the oat flour, almond flour, arrowroot, cinnamon, baking powder, baking soda, and sea salt. Stir to completely mix together.
In a larger separate bowl, add the eggs and whisk them. Then add the maple syrup, melted butter, Greek yogurt, and vanilla, and continue to whisk until smooth.
Add the dry ingredients into the bowl with the wet ingredients, and stir until just combined.
Fold half of the blackberries into the batter, reserving some to top the muffins.
Divide the muffin batter between the 6 muffin papers. Top each with the remaining blackberries, and 2 tablespoons of the oatmeal crumble topping.
Bake the muffins for 28-32 minutes, until the tops are lightly browned and the centers are cooked through.

Video

Notes

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. Preheat an oven to 400º and reheat muffins for 5-7 minutes.

VARIATIONS & TIPS

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!

Banana Blackberry Oatmeal Muffins: Add 1/2 of a large ripe banana, roughly chopped or mashed to the wet ingredients of this recipe.

Add Nuts & Seeds: Add some extra crunchy texture and nutrition 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

Nutrition