Honey Sweetened Oat Whole Wheat Blackberry Muffins
Highlight the season’s delicious blackberries with these healthy oat and whole wheat blackberry muffins that are lightly sweetened only with honey, which really allows the berries to shine.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 12 muffins
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
- 1-1/2 cup whole wheat flour*
- 1 cup whole rolled oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup oil (expeller pressed sunflower, melted coconut, or mild olive)
- 1 egg
- 1/3 cup honey
- 3/4 cup milk
- 1 cup fresh berries, plus more for tops if desired**
- optional: sugar-cinnamon sprinkle on tops
- Heat oven to 400 degrees. Grease a 12-cup muffin tin with butter and a pastry brush (alternatively use oil or liners).
- Add dry ingredients (flour, oats, baking powder, cinnamon and salt) to a large bowl.
- In a 4 cup glass measure (or similar sized bowl), whisk all the wet ingredients: oil, egg, honey, and milk.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon just until you don’t see any dry flour. Gently fold in the 1 cup of blackberries.
- Divide the batter evenly between the prepared muffin cups, making sure to get an even amount of berries in each (about 3-4 in each, depending on how big your berries are). The cups should be 2/3 to 3/4 cup full. Optional: add 1-2 more berries to each cup and/or dust the tops with a cinnamon-sugar mixture.
- Bake for 15 to 18 minutes until browned on top and a toothpick has no batter on it (there will probably be berry juice, though). Rotate the pan at the halfway mark if you’re using a regular oven for even browning.
- Cool in pan 5-10 minutes before turning out onto a cooling rack.
- When completely cool, store at room temperature in an airtight container for 1-2 days or move to the freezer for longer storage.
*To make these gluten free, substitute the flour for the same amount of oat flour.
**To use frozen berries, thaw, drain, and toss with a tablespoon of flour before folding gently into the batter.
- Serving Size: 1 muffin
- Calories: 153
- Sugar: 9.4g
- Sodium: 64mg
- Fat: 5.8g
- Saturated Fat: 1g
- Carbohydrates: 23g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 15mg
Keywords: healthy muffins, blackberry recipes, blackberry muffins
Other Blackberry Recipes To Make:
- Whole Wheat Blackberry Crumb Bars
- Chia Seed No Cook Blackberry Freezer Jam Recipe
- Whole Wheat Skillet Blackberry Cobbler -A Pour-in-Pan, 10-minute Prep Recipe
- How to Freeze Berries
- Simple, Refreshing Berry Parfaits with Honey-Sweetened Cream
- Low Sugar Canned Berry Syrup And Topping
- Individual Berry Crisps with Fantastic Big Crumb Topping
Here are more delicious recipes from our TITG group to use up the season’s produce:
Creamy Greek Herb Chicken Marinade @Simplify Live Love
Easy Chicken Nachos with Low Acid Tomatoes @Hearth and Vine
Grilled Chicken with Raspberry Marinade @Homemade Food Junkie
Easy Cucumber Salad @Frugal Family Home
Create An Herbal Tea Garden @The Freckled Rose
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