Blackberry Muffins Oatmeal Recipe Gluten-Free Option
Fluffy blackberry oatmeal muffins with a buttery crumble topping! These easy, bakery-style muffins are perfect for busy mornings or a healthy snack. Featuring juicy blackberries, hearty oats, and a hint of lemon zest for maximum flavor. Gluten-free option included! Make a double batch and freeze for later.
Blackberry muffins with oatmeal are the ultimate quick breakfast or healthy snack to keep you going throughout the day. These homemade blackberry muffins are packed with juicy blackberries, hearty oats, and a touch of natural sweetness for the perfect muffin that’s light, fluffy, and satisfying. What sets this muffin recipe apart is the lightly buttery crumble on top. They look and taste like they came out of a bakery.
And the secret ingredient to getting the most flavor out of the blackberries is adding a little lemon juice and lemon zest. My teenagers love grabbing these on busy mornings or as a comforting snack when they get home in the afternoon. With simple, wholesome ingredients, this recipe comes together in just minutes, making it a go-to for busy mornings. Plus, there’s a gluten-free muffins option for those who need it!
Why You’ll Love This Blackberry Lemon Muffin Recipe
- Easy to Make: Simple steps using one bowl and basic pantry ingredients.
- Perfect Texture: A balance of hearty oats, moist muffin batter, and juicy blackberries.
- Make-Ahead Friendly: Bake a double batch and freeze for a quick breakfast anytime.
- Customizable: Gluten-free, dairy-free, and refined sugar-free options available.
Ingredients & Substitutions
Here is everything you need to make oat blackberry muffins:
Muffin Batter
Greek yogurt: or substitute with sour cream for a richer texture
Cane sugar: can be swapped with maple syrup, honey, or coconut sugar
Avocado oil: melted butter, olive oil, or coconut oil work well too
Lemon zest: adds a fresh burst of flavor, but can be omitted if needed
Vanilla extract: enhances the overall taste
Eggs: bind the ingredients together
Oat flour: You can buy storebought oat flour or grind your own by blending old-fashioned oats for quick oats in a blender. Steel cut oats will not work in this recipe.
| Additional Flour Options |
|---|
| 1 cup (120g) oat flour + 1-1/3 cup (200g) gluten-free flour |
| 1 cup (120g) oat flour + 1 cup (120g) all-purpose flour |
| 1 cup (120g) oat flour + 1 cup (120g) cassava flour |
| 1 cup (120g) oat flour + 2 cups (224g) almond flour |
Baking powder: essential for the rise of the muffins
Baking soda: helps with texture and fluffiness
Salt: enhances the flavors
Fresh blackberries: can be swapped for blueberries, raspberries, or mixed berries
Oat Crumble Topping
Old-fashioned oats: provides a crunchy texture
Butter: use coconut oil or vegan butter for a dairy-free version
Cane sugar: can be replaced with brown sugar or coconut sugar
Salt: balances the sweetness
Vanilla extract: optional but enhances the flavor
How to Make My Gluten-Free Blackberry Muffin Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Batter
Preheat oven to 375°F and line a 12-cup muffin tin with muffin liners.
In a large bowl, whisk together 1/3 cup Greek yogurt, 2/3 cup cane sugar, 1/3 cup avocado oil, 2 tsp lemon zest, 2 tsp vanilla extract, and 3 eggs until smooth. In a separate bowl, mix 1 cup oat flour, 1 1/3 cups gluten-free flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Gradually add the flour mixture to the wet mixture, stirring gently with a wooden spoon. Fold in 1 cup blackberries, being careful not to overmix.
Step 2: Make the Crumble
In a small bowl, combine 1/4 cup old-fashioned oats, 2 tbsp butter, 2 tbsp cane sugar, 1/4 tsp salt, and 1/4 tsp vanilla extract. Mix with a fork until the mixture forms small crumbles.
Step 3: Fill the Muffin Cups
Divide the muffin batter evenly into the prepared muffin cups, filling each about 3/4 full. Sprinkle the oat crumble topping evenly over each muffin. Optional: Add more chopped blackberries.
Step 4: Bake the Muffins
Bake in the preheated oven for 25-29 minutes or until a toothpick inserted into the center comes out golden brown and clean. Let muffins cool in the 12-cup muffin pan for 5 minutes before transferring to a wire rack.
Expert Recipe Tips
Don’t overmix: Overmixing leads to dense muffins—stir until just combined.
Use an ice cream scoop: This ensures equal portions in your muffin tin.
Fresh vs. frozen blackberries: Fresh blackberries work best, but if using frozen, do not thaw before adding to the muffin batter.
Make a double batch: Freeze extras in a freezer bag for an easy quick breakfast.
Delicious Serving Suggestions
- With butter and honey: I love spreading a little butter and drizzling honey on top while they’re still warm—pure comfort in every bite.
- Paired with Greek yogurt: I like to serve these muffins with a bowl of Greek yogurt for extra protein and a creamy contrast.
- Alongside scrambled eggs: This is my go-to for a balanced breakfast. A muffin plus some fluffy scrambled eggs keeps me full for hours.
- With a smoothie: When I’m in a hurry, I grab a muffin and a banana smoothie—it’s a perfect grab-and-go combo.
- For an afternoon snack: My favorite way to enjoy these is slightly warm. They make the best pick-me-up on a busy day.
These Blackberry Muffins with Oatmeal are an easy homemade blackberry muffins recipe perfect for busy mornings or a healthy snack. Bake a double batch and enjoy them throughout the week!
Do you love muffins? Check out more of my easy and nutritious muffin recipes:
Blackberry Muffins Oatmeal
Ingredients
- 1/3 cup greek yogurt (76g)
- 2/3 cup cane sugar (128g)
- 1/3 cup avocado oil
- 2 teaspoons lemon zest
- 2 teaspoons vanilla extract
- 3 eggs
- 1 cup oat flour (120g)
- 1-1/3 cups gluten-free flour (200g)
- 1-3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blackberries
Oat Crumble Topping:
- 1/4 cup old-fashioned oats (20g)
- 2 tablespoons butter
- 2 tablespoons cane sugar (24g)
- 2 tablespoons oat flour (15g)
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin with muffin liners.
- In a large bowl, whisk together 1/3 cup Greek yogurt, 2/3 cup cane sugar, 1/3 cup avocado oil, 2 tsp lemon zest, 2 tsp vanilla extract, and 3 eggs until smooth. In a separate bowl, mix 1 cup oat flour, 1 1/3 cups gluten-free flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Gradually add the flour mixture to the wet mixture, stirring gently with a wooden spoon. Fold in 1 cup blackberries, being careful not to overmix.
- In a small bowl, combine 1/4 cup old-fashioned oats, 2 tbsp butter, 2 tbsp cane sugar, 1/4 tsp salt, and 1/4 tsp vanilla extract. Mix with a fork until the mixture forms small crumbles.
- Divide the muffin batter evenly into the prepared muffin cups, filling each about 3/4 full. Sprinkle the oat crumble topping evenly over each muffin. Optional: Add more chopped blackberries.
- Bake in the preheated oven for 25-29 minutes or until a toothpick inserted into the center comes out golden brown and clean. Let muffins cool in the 12-cup muffin pan for 5 minutes before transferring to a wire rack.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
These turned out moist and yummm! Love the crumble!
I love the oat flavor in these. They have the perfect amount of sweetness and are really moist. I’ve been looking for a recipe like this that my daughter can eat with her gluten allergy.
Hi Wendy, I’m so glad your daughter can enjoy these, too!
The crumble on top is the best part! Love the tip about adding smaller chopped blackberries on top before baking. Thank you for a great recipe!
You’re so welcome, Tiffany! 🙂
These are delicious, I love the tangy blackberry, my family ate them all so fast.
Haha…that is an excellent outcome, Gabby! 🙂
These are so great as snack, super filling and tasty flavor
Thank you, Shanda!
These muffins are so fresh and light! I hope you love them, too 🙂