Description
These Blackberry Cinnamon Swirl Oatmeal Muffins are a delightful combination of hearty oats, juicy blackberries, and warm cinnamon flavors, making them the perfect treat for breakfast or a snack. The tender muffin base is swirled with a cinnamon-sugar mixture, adding a sweet and fragrant touch to each bite.
Ingredients
Scale
Dry Ingredients:
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- â…“ cup brown sugar
Wet Ingredients:
- 1 cup milk (dairy or plant-based)
- 1 large egg
- ¼ cup melted coconut oil or butter
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup fresh or frozen blackberries (halved if large)
- 2 tablespoons cinnamon sugar (for swirl and topping)
Instructions
- Preheat oven: Preheat oven to 375°F and prepare a muffin tin.
- Soak oats: Combine oats and milk, let soak.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- Mix wet ingredients: Whisk egg, oil or butter, and vanilla.
- Combine: Mix wet and dry ingredients, fold in soaked oats and blackberries.
- Fill muffin cups: Fill halfway, add cinnamon sugar, top with more batter, swirl, and sprinkle with cinnamon sugar.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean.
- Cool: Cool in the pan before transferring to a wire rack.
Notes
- Use frozen blackberries straight from the freezer—no need to thaw.
- Add a pinch of nutmeg for extra flavor.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
