Bakery-Style Blackberry Oatmeal Muffins

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.

Author: Sloane’s Table

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 10 muffins

Calories: 371 kcal per serving

Ingredients

1 ½ cups - all-purpose flour
1 cup - quick-cooking oats
2 teaspoons - baking powder
½ tsp - baking soda
1 tsp - kosher salt
½ cup - unsalted butter
½ cup - granulated sugar
½ cup - brown sugar
2 - eggs
1 tsp - vanilla bean paste or extract
½ cup - buttermilk
1 cup - fresh blackberries
turbinado sugar
rolled oats

Instructions

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.

Nutrition