Blackberry Cinnamon Swirl Oatmeal Muffins
These Blackberry Cinnamon Swirl Oatmeal Muffins are moist, fluffy, and packed with juicy blackberries and a ribbon of sweet cinnamon. Made with hearty oats and just the right amount of spice, they’re perfect for breakfast, snack time, or brunch spreads.
Ingredients
- For the muffins:
- 1 cup old-fashioned rolled oats
- 1 cup milk dairy or non-dairy
- 1 ¼ cups all-purpose flour
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¼ cup melted butter or coconut oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blackberries cut in half if large
- For the cinnamon swirl:
- ¼ cup brown sugar
- ½ tsp cinnamon
Instructions
- Soak the oats: In a bowl, combine rolled oats and milk. Let sit for 10 minutes to soften.
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease lightly.
- Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Add wet ingredients: Stir in the soaked oats, melted butter, egg, and vanilla extract until just combined.
- Fold in blackberries: Gently fold in the blackberries, being careful not to overmix.
- Prepare the swirl: In a small bowl, mix brown sugar and cinnamon. Set aside.
- Assemble muffins: Fill muffin cups halfway with batter, sprinkle a small amount of the cinnamon mixture, then top with more batter. Finish with a final sprinkle of cinnamon sugar on top.
- Bake: Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!
Notes
- You can substitute raspberries or blueberries if blackberries aren’t available.
- These muffins freeze well — store in an airtight container and thaw as needed.
- For a richer flavor, add a pinch of nutmeg or a drizzle of honey on top before baking.