Description

These Blackberry Cinnamon Swirl Oatmeal Muffins are a delicious and wholesome breakfast or snack option, featuring the natural sweetness of fresh blackberries combined with a warm cinnamon swirl. Made with a blend of rolled oats, whole wheat and all-purpose flours, and lightly sweetened with brown sugar, these muffins are moist, tender, and packed with flavor. Perfectly spiced with cinnamon and enhanced by a crunchy cinnamon-sugar topping, they offer a delightful balance of fruit, whole grains, and comforting spice.

Ingredients

Scale

Oat Mixture

1 cup rolled oats
1 cup buttermilk

Dry Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup brown sugar (packed)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

2 large eggs
1/3 cup melted coconut oil or vegetable oil
1 teaspoon vanilla extract

Add-ins and Topping

1 cup fresh or frozen blackberries (halved if large)
2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon (for swirl/topping)

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Instructions

Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
Soften Oats: In a medium bowl, combine the rolled oats with buttermilk. Let this mixture sit for 10–15 minutes to allow the oats to absorb the liquid and soften, which helps achieve a tender muffin texture.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
Combine Wet Ingredients: In a separate bowl, beat the eggs, then add the melted coconut or vegetable oil and vanilla extract. Stir to combine thoroughly.
Combine Soaked Oats with Wet Mixture: Add the softened oats and buttermilk mixture into the wet ingredients bowl, stirring to blend evenly.
Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently just until combined; avoid overmixing to keep the muffins tender.
Fold in Blackberries: Carefully fold in the blackberries, taking care not to crush or overmix to prevent streaking of the batter and maintain berry shape.
Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
Add Cinnamon Sugar Swirl: Sprinkle the cinnamon sugar mixture over the surface of each muffin. Use a toothpick or a knife to gently swirl the mixture into the batter for a beautiful marbled effect.
Bake Muffins: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, which helps to set their texture and flavor.

Notes

If using frozen blackberries, do not thaw them before adding to the batter as this helps prevent the batter from becoming streaked and watery.
You can substitute raspberries or blueberries if you want to vary the fruit in these muffins.
To make the muffins dairy-free, substitute the buttermilk with a plant-based milk plus a tablespoon of vinegar or lemon juice as a buttermilk replacement.
For a less sweet option, reduce the brown sugar by 1/4 cup without significantly affecting texture.