Hearty oatmeal makes a comforting, warm breakfast. These blueberry oat muffins, or in my case, blackberry oat muffins, are inspired by a nourishing oatmeal recipe that translates beautifully into muffin form. They’re a great way to enjoy the texture and flavor of a bowl of oats when mornings are busy, hands are full, and you still want something wholesome with your morning tea or coffee.
Unlike many recipes that rely on all-purpose flour and brown sugar, these muffins are naturally gluten-free and refined-sugar-free. The result is a tender texture that feels hearty, satisfying, and nourishing. They’re perfect for families who want real food without fuss.
Ingredients & Substitutions
One of the most important ingredients in this recipe is quality oat flour, 210 g total. I mill old-fashioned oats from Azure Standard using a NutriMill Harvest. Note: oats should not be milled in a NutriMill Classic (it’s designed only for hulled groats and other approved grains). When I only had a Classic mill, I successfully used a KitchenAid metal grain mill attachment instead. If milling isn’t an option, gluten-free oat flour is readily available at natural grocers or from online retailers.
This recipe uses a moderate amount of neutral avocado oil for moisture. I sweetened with maple syrup, though those accustomed to sweeter baked goods may find these lightly sweet, more like oatmeal than dessert. The berries add bursts of flavor, especially when you bite into juicy blueberries or, as I used, frozen blackberries picked this summer. Fresh blueberries, fresh berries, or any frozen mix will work.
If you need an egg-free option, consider using a flax egg made with ground flaxseed, an easy swap.
Preparing the Batter
Begin by preheating: heat the oven to 350°F. Line a muffin tin with paper liners or lightly grease the tins.
In a large bowl, whisk together the dry ingredients: oat flour, cinnamon, salt, and baking powder. Psyllium husk powder mimics the structure of wheat flour and improves muffin texture, but only 1 teaspoon is needed.
In a separate bowl, whisk together the wet ingredients: Greek yogurt, milk (you can use almond milk or another milk alternative), oil, egg, vanilla extract, and maple syrup. Make sure everything is at room temperature to prevent the batter from seizing.
Pour the wet ingredients into the dry and stir gently until combined. The muffin batter will be very thick and scoopable, not pourable. Fold in quick oats or old-fashioned oats, then gently combine oats with the berries. Be sure to toss the berries in a little oat flour to prevent sinking.
Baking the Muffins
Using an ice cream scoop, ladle the batter evenly into 12 lined muffin cups. This helps ensure consistent size and even baking. Bake for 20 minutes, until the tops are golden brown and the centers are set.
These muffins don’t dome dramatically like a classic blueberry muffin, but the crumb is moist and satisfying, more like a baked oatmeal you can hold in your hand.
They’re perfect fresh from the oven, but also reheat well for busy mornings.
Flavor Variations
While this batch used frozen blackberries, you could easily swap in fresh blueberries or raspberries, or add lemon zest for brightness. A small handful of chopped nuts works well, too.
If your family prefers a sweeter muffin, you can add a tablespoon or two of extra maple syrup, but I love these as they are. For us, they were “perfect,” like a warm bowl of oatmeal on the go.
Storage & Nutrition Notes
Store cooled muffins in an airtight container at room temperature for two days, or refrigerate for longer storage. They also freeze beautifully.
Because these muffins rely on whole ingredients rather than enriched flours, the nutritional daily values will vary depending on the brands used. They’re well-suited to a balanced-calorie diet, offering fiber, protein, and slow-burning carbohydrates.
Healthy Breakfast Berry Oatmeal Muffins | GF Recipe
Equipment
- 1 Grain Mill Get $20 Off with code VINTAGEVIRTUES at: https://nutrimill.com/VINTAGEVIRTUES
Ingredients
Dry
- 2 cups oat flour (210 g)
- 1¼ tsp baking powder (~ 5 g)
- ½ tsp baking soda (~ 3 g)
- 1 tsp ground cinnamon (~ 2.5 g)
- ¼ tsp salt (~1.5 g)
- 1-1½ 1½ tsp psyllium husk powder (optional but recommended) (~3 g)
Wet
- ⅓ cup pure maple syrup (80 g)
- ½ cup plain Greek yogurt (123 g)
- ½ cup milk (123 g)
- ¼ cup avocado oil (53 g)
- 1 large egg, room temperature (~50 g)
- 1 tsp vanilla extract (~5 g)
Fold-ins
- ¾ cup old-fashioned rolled oats (66 g)
- 1 cup fresh or frozen triple berries (blackberries, blueberries, or mixed berries) (~140 g)
- 1 Tbsp oat flour, for tossing berries (~10 g)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan or muffin tin.
- In a large bowl, whisk together all dry ingredients until well combined.
- In a separate bowl, whisk together all wet ingredients until smooth.
- Add wet ingredients to dry and mix just until combined.
- Let the batter rest 5–7 minutes to allow the oat flour and psyllium to hydrate.
- Gently fold in the rolled oats, then carefully fold in the flour-tossed frozen berries.
- Pour batter into prepared pan and smooth the top.
Bake:
- Muffins: 20–25 minutes
- Loaf: 45–55 minutes
- Until set in the center and lightly golden.
- Cool before slicing.
Notes
Final Thoughts
These blueberry oatmeal muffins, or blackberry oat muffins, are simple and nourishing. They offer a wholesome alternative to sugar-laden, artificially flavored, highly processed store-bought muffins, and you can feel good about eating and serving them to your family.
Whether you’re baking for family, friends, neighbors, or the week ahead, these blueberry oat muffins are a nourishing staple worth keeping on hand.
Affiliate Disclosure
This post may include affiliate links or Amazon Associate links. If you choose to purchase through them, I may earn a small commission at no extra cost to you. This helps offset the extra cost of recipe testing and allows me to continue sharing free recipes made with whole foods.
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