Description
Blackberry Cinnamon Swirl Oatmeal Muffins are soft, hearty, and packed with fresh blackberries and a sweet cinnamon swirl. Made with oats and yogurt for a tender texture, they’re a wholesome and flavorful grab-and-go treat.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup milk (dairy or non-dairy)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (or use more all-purpose)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2/3 cup light brown sugar, packed
- 1/4 cup coconut oil or melted butter
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup blackberries (halved if large)
- For cinnamon swirl:
- 2 tbsp brown sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with 12 liners or grease lightly.
- In a bowl, combine oats and milk. Let sit for 10 minutes to soften.
- In a separate bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk brown sugar, eggs, melted coconut oil (or butter), Greek yogurt, and vanilla until smooth. Stir in soaked oats.
- Fold in the dry ingredients until just combined, then gently fold in blackberries.
- In a small bowl, mix the swirl ingredients: brown sugar and cinnamon.
- Fill muffin cups halfway, sprinkle a bit of the cinnamon swirl, then top with more batter. Sprinkle remaining swirl on top and use a toothpick to lightly swirl.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use frozen blackberries if fresh are not available—do not thaw before adding.
- You can substitute mashed banana or applesauce for half the oil for a lighter option.
- These muffins freeze well. Store in an airtight container for up to 3 months.
- Make it gluten-free by using certified gluten-free oats and a gluten-free flour blend.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg