Description
Blackberry Cinnamon Swirl Oatmeal Muffins are a delicious and hearty treat, with a swirl of fresh blackberries, a hint of cinnamon, and a crunchy streusel topping. The combination of oats, yogurt, and spices makes these muffins perfect for breakfast or a snack.
Ingredients
Units
Scale
- Streusel:
- 1/3 cup packed light or dark brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 2/3 cup all-purpose flour
- For the muffins:
- 1 1/2 cups all-purpose flour
- 2 cups rolled oats, quick cooking
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup oil (avocado or grapeseed)
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup milk (coconut milk or any milk of your choice)
- 1/4 cup plain Greek yogurt or sour cream
- 1/2 cup pumpkin or sunflower seeds (optional)
- Blackberry swirl:
- 1 cup fresh blackberries
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease with non-stick spray.
- In a small bowl, mix together the streusel ingredients: brown sugar, granulated sugar, cinnamon, melted butter, and flour. Set aside.
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the oil, brown sugar, eggs, vanilla extract, milk, and Greek yogurt until smooth and combined.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
- In a small bowl, gently toss the blackberries with the sugar and cinnamon for the blackberry swirl.
- Fill each muffin cup about 2/3 full with the muffin batter. Add a few spoonfuls of the blackberry mixture on top of the batter and swirl it gently with a toothpick or knife.
- Sprinkle the streusel topping over the muffins.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For a nutty crunch, add pumpkin or sunflower seeds to the batter.
- If you don’t have fresh blackberries, you can substitute with frozen blackberries or another berry of your choice.
- These muffins freeze well! Store them in an airtight container or freezer bag for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 16g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg