Wholesome Honey Blackberry Oatmeal Muffins: Your New Favorite Wholesome Breakfast Treat

Honey Blackberry Oatmeal Muffins are the epitome of a wholesome breakfast, offering a delightful balance of natural sweetness and vibrant fruitiness. These muffins are a true joy to bake and even more so to eat, with their irresistibly fluffy texture and delightful bursts of juicy blackberries in every bite. Crafted with nourishing hearty oats and plump, sweet blackberries, they’re not just a delicious treat but also a fantastic way to energize your morning or enjoy a satisfying afternoon snack. They represent the perfect blend of indulgence and healthful goodness, making them an ideal addition to any meal plan.

About These Honey Blackberry Oatmeal Muffins

While my heart often yearns for decadent treats like red velvet, Nutella-filled, or extra chocolate chip muffins, there comes a time when a lighter, yet equally satisfying, option is desired. As the warmer months transition, these honey blackberry oatmeal muffins emerged as the perfect solution. They offer that giant pop of berry deliciousness I crave, but in a wholesome package that you can feel great about enjoying any time of day.

These muffins are a delightful combination of tenderness and fluffiness, elevated by the abundant presence of juicy, plump blackberries. Each bite is an explosion of fresh, sweet, and subtly tart flavors that will truly awaken your taste buds. What I particularly adore about this oatmeal muffin recipe is its balanced sweetness, derived naturally from honey and the fruit itself. This provides a hearty, nourishing quality, supplying the sustained energy needed to tackle your day head-on, unlike overly sweet pastries that lead to an energy crash.

Beyond being a fantastic breakfast choice, these muffins are incredibly versatile. They serve as a perfectly satisfying snack during those mid-afternoon energy dips, offering a guilt-free boost. Alternatively, they can be a lovely, not-too-heavy sweet treat to conclude your day on a high note, perhaps with a cup of tea or a light dessert. Their wholesome profile means you can enjoy them frequently without compromise.

This recipe has been meticulously crafted to ensure an effortless baking experience, regardless of your skill level. From the initial mixing of ingredients to the exciting moment you watch them rise beautifully in the oven, I’ve included all my expert tips and tricks. My goal is to empower you to create the most perfect, moist, and flavorful honey blackberry oatmeal muffins imaginable. You’ll be proud to share these with family and friends, or keep them all to yourself!

So, gather your fresh, ripe ingredients, dedicate a little time to this enjoyable baking process, and prepare to fill your home with the irresistible aroma of freshly baked goodness. This batch of blackberry oatmeal muffins is destined to become a beloved staple in your baking repertoire, frequently requested and eagerly devoured.

Essential Ingredients for Honey Blackberry Oatmeal Muffins

Creating these perfect breakfast muffins starts with understanding the role of each high-quality ingredient. Here’s what you’ll need and some tips for best results:

• Milk: The type of milk you choose can subtly affect the richness and moisture of your muffins. While whole milk or 2% milk is highly recommended for optimal flavor and texture, feel free to use your favorite dairy or non-dairy alternative. However, for the best outcome, I advise against using skim milk as it may result in a less tender crumb due to its lower fat content.
• Oats: For that desirable hearty, chewy texture in your oatmeal muffins, it’s crucial to use old-fashioned rolled oats. Avoid instant oats or quick-cooking oats, as their finer texture and quicker cooking time won’t yield the same results after soaking, often leading to a mushier muffin.
• Flour: Simple all-purpose flour is all you need for the base of these muffins. For those with dietary restrictions, a 1:1 ratio gluten-free flour blend can be used as a substitute, ensuring to check the specific brand’s recommendations for baking. Remember to spoon and level your flour for accurate measurement, as scooping directly can compact it and lead to dry muffins.
• Leavening Agents: A combination of both baking powder and baking soda is essential. Baking powder gives the muffins their initial lift and fluffy volume, while baking soda reacts with acidic ingredients (like the buttermilk often naturally formed when milk and oats sit) to ensure a tender crumb and further rise. This dynamic duo works together to create that perfect bakery-style dome.
• Spices: The warmth of ground cinnamon, a touch of ground nutmeg, and a pinch of salt truly elevate the flavor profile. These warming spices beautifully complement the sweet and tart notes of the blackberries, adding depth and a comforting aroma to every bite. The salt, often overlooked, balances the sweetness and enhances all the other flavors.
• Butter: Unsalted butter is preferred for this recipe. Using unsalted butter allows you to control the exact amount of salt in your muffins. If you only have salted butter on hand, be sure to omit the additional salt called for in the recipe to prevent your muffins from becoming overly salty. Ensure the butter is melted and slightly cooled before incorporating it into the wet ingredients.
• Honey: Honey serves as the primary sweetener, imparting a unique floral sweetness and contributing to the muffins’ moistness. Any brand of liquid honey you typically enjoy will work wonderfully in this recipe. Its natural properties also help keep the muffins fresh longer.
• Egg: You’ll need one large egg, preferably at room temperature. A room-temperature egg emulsifies more easily with the other wet ingredients, leading to a smoother, more uniform batter and a finer crumb in your finished muffins.
• Vanilla Extract: The quality of your vanilla extract can make a noticeable difference. Opting for a high-quality pure vanilla extract, such as this Madagascar Bourbon Pure Vanilla Extract, will infuse your muffins with a rich, aromatic flavor that enhances the overall taste experience.
• Blackberries: The star of the show! Both fresh and frozen blackberries can be used. Fresh blackberries are generally preferred for their firm texture and vibrant flavor. If using frozen blackberries, refer to the detailed notes in the recipe card for proper thawing and drying instructions to prevent excess moisture from affecting your batter and muffin texture.

Essential Equipment for This Recipe

Having the right tools on hand will make the baking process for these honey blackberry oatmeal muffins even smoother and more enjoyable. Here’s a quick list of the must-haves from your kitchen arsenal:

• Mixing Bowls: You’ll need at least two bowls from your set of mixing bowls – specifically, one large bowl for your dry ingredients and another medium-sized bowl for combining the wet ingredients. This keeps your baking organized and ensures proper mixing.
• Whisk: A whisk is indispensable for thoroughly combining your dry ingredients and for whisking the wet ingredients until they are smooth and well-incorporated.
• Wooden Spoon or Spatula: Once the wet and dry ingredients come together, a wooden spoon or a sturdy spatula is perfect for gently folding the batter. This prevents overmixing, which is key to tender muffins.
• Muffin Tin: A standard 12-cup muffin tin is essential for baking. You can either line it with paper or parchment muffin liners for easy removal and cleanup, or simply grease each cup thoroughly with nonstick cooking spray.
• Measuring Spoons and Cups: Accurate measurements are vital in baking. Have your set of measuring spoons and measuring cups ready.

Here’s How to Make Blackberry Oatmeal Muffins

Making these delightful oatmeal blackberry muffins is a straightforward process when you follow these simple steps. The key is in the preparation and gentle handling of the batter.

Step 1: Soak the Oats

The first crucial step for perfectly moist and tender oatmeal muffins is to properly hydrate your oats. In a medium bowl, combine the old-fashioned rolled oats with milk. Give them a good stir to ensure all the oats are submerged. Allow this mixture to sit undisturbed for at least 20 minutes. This soaking time is essential as it allows the oats to absorb the moisture, softening them and preventing them from drawing moisture out of your muffin batter during baking, which could lead to dry muffins. If, after 20 minutes, there still appears to be a significant amount of unabsorbed liquid, give the mixture another stir and let it sit for an additional 10 minutes, but no longer than that to prevent them from becoming too mushy. This ensures a delightful chewiness in the final product.

Step 2: Prepare the Muffin Batter

Begin by preheating your oven to 425˚F (220˚C) and preparing your muffin tin. Line the cups with parchment muffin liners or generously spray each cup with nonstick cooking spray. In a large mixing bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, ground cinnamon, salt, and ground nutmeg. Whisk until they are thoroughly combined and evenly distributed. In a separate, medium bowl, whisk together the melted and slightly cooled unsalted butter, honey, room-temperature egg, and pure vanilla extract until smooth. Pour these wet ingredients into the large bowl with the dry ingredients. Stir them together a handful of times, just until most of the dry streaks disappear. Then, add the soaked oats (along with any remaining milk – do not strain!) and the fresh or thawed blackberries. Using a spatula or wooden spoon, gently fold everything together until *just* combined. The most critical instruction here is to **not overmix**! Overmixing develops gluten, which can lead to tough and dry muffins, sacrificing that coveted fluffy texture. A few lumps in the batter are perfectly fine.

Step 3: Bake to Golden Perfection

Once your batter is ready, evenly distribute it into the prepared muffin cups, filling them almost all the way to the top. This generous filling helps create those beautiful, domed muffin tops. For an extra touch of texture and visual appeal, sprinkle each muffin top with a few extra rolled oats and a pinch of raw sugar, if desired. This adds a lovely crunch and sparkle. Place the muffin tin into the preheated 425˚F (220˚C) oven and bake for 5 minutes. This initial burst of high heat encourages a rapid rise, giving your muffins those classic tall tops. After 5 minutes, without opening the oven door, reduce the oven temperature to 350˚F (175˚C). Continue baking for another 15 to 17 minutes, or until the muffins are beautifully golden brown and a toothpick inserted into the center of a muffin comes out clean. This two-temperature baking method ensures both a great rise and even cooking throughout. Once baked, let the muffins cool in the muffin pan for about 5 to 7 minutes. This allows them to set properly and makes them easier to remove without crumbling. Finally, transfer them to a wire cooling rack to cool completely, preventing the bottoms from becoming soggy.

Pro Tips and Creative Ideas for Your Muffins

To ensure your honey blackberry oatmeal muffins turn out perfectly every time and stay fresh, here are some invaluable tips and creative ideas:

• Proper Storage is Key: The way you store your muffins dramatically impacts their texture and freshness. To maintain that ideal fluffy and tender quality, always store them in an airtight container or a resealable bag. Crucially, place a single layer of paper towel at the bottom of the container or bag. This paper towel will act as a moisture absorber, preventing excessive moisture from accumulating and making your muffins soggy. Remember to replace the paper towel every 1-2 days or as soon as it feels damp.
• Muffin Liners – A Matter of Preference: While parchment muffin liners are recommended for easy removal and cleanup, they are entirely optional. If you prefer not to use liners, simply ensure your muffin tin is very well greased with nonstick cooking spray, especially in all the crevices.
• Always Test for Doneness: Baking times can vary slightly depending on your oven. To confirm your muffins are perfectly baked through, insert a toothpick into the center of one. If it comes out clean with no wet batter, your muffins are ready! If it has wet streaks, bake for a few more minutes and test again.
• Achieve Even Portions with a Scoop: For consistently sized muffins that bake evenly, I highly recommend using a cookie dough scoop or ice cream scoop. This simple tool makes it incredibly easy to scoop an equal amount of batter into each muffin tin cup, ensuring uniform baking and appearance.
• Don’t Overfill Your Muffin Cups: While we want lovely domed tops, avoid overfilling your muffin cups excessively. Filling them about two-thirds to three-quarters full is typically ideal for a good rise without spillage. For this recipe, filling them to the top is okay because of the high initial baking temperature.
• Consider a Crumble Topping: For an extra layer of texture and sweetness, you could easily add a simple streusel or crumble topping before baking. Combine a tablespoon or two of cold butter with an equal amount of flour, oats, and brown sugar, then sprinkle over the batter.

More tasty muffin recipes to try: Banana Nutella Muffins | Red Velvet Muffins | Pumpkin Cheesecake Muffins | Orange Madeleine Mini Muffins | Lemon Poppy Seed Muffins | Banana Bread Muffins

Can I Use Frozen Blackberries for Muffins?

Absolutely! If fresh blackberries are out of season or unavailable, using frozen blackberries is a perfectly acceptable alternative for these delicious muffins. To ensure the best results and prevent your muffins from becoming too wet or dense, there are a couple of important steps to follow. First, you must thaw the frozen berries completely. This allows any excess ice crystals to melt. Once thawed, gently pat the blackberries very dry with paper towels. Removing as much surface moisture as possible is crucial; otherwise, the extra water can introduce too much liquid into your batter, affecting the texture of your muffins and potentially making them soggy or causing the color to bleed. Some bakers even toss the thawed, dried berries with a tablespoon of flour before adding them to the batter; this can help prevent them from sinking to the bottom of the muffin cups and absorb any residual moisture. Always integrate them gently into the batter at the very last step to avoid crushing them.

Why Are My Oatmeal Muffins Dry and How Can I Fix It?

Dry muffins are a common frustration for bakers, but with these honey blackberry oatmeal muffins, we can pinpoint and prevent the culprits. There are two primary reasons why your oatmeal muffins might turn out dry:

1. Insufficient Oat Soaking: The first and perhaps most common reason is that the oats were not soaked long enough in the milk. Old-fashioned rolled oats are quite thirsty! If they don’t have enough time to absorb the milk before being mixed into the batter, they will draw moisture directly from the muffin batter during baking. This robs the muffins of essential liquid, resulting in a noticeably dry texture. Make sure to soak them for the full 20 to 30 minutes as specified in the recipe. The oats should look plump and the milk mostly absorbed.
2. Overmixing the Batter: The second major cause of dry and tough muffins is overmixing the batter. Flour contains gluten, a protein that develops when agitated. The more you mix the batter, the more gluten develops, leading to a strong, elastic structure — great for bread, but detrimental for tender muffins. When gluten is overdeveloped in muffins, it makes them dense, chewy, and indeed, dry. The key is to mix just until the wet and dry ingredients are *barely* combined, with a few small lumps still visible. A spatula is usually better than a whisk for the final folds after adding the wet ingredients to the dry.

By paying close attention to these two steps – ensuring oats are thoroughly soaked and avoiding overmixing – you can guarantee beautifully moist and tender breakfast muffins every time.

How Long Do These Muffins Last?

Proper storage is essential to maximize the freshness and shelf life of your homemade honey blackberry oatmeal muffins. Here’s a detailed guide:

• At Room Temperature: When stored correctly in an airtight container at room temperature, these muffins will remain fresh and delicious for up to 2 days. The key is to keep them sealed to prevent them from drying out.
• In the Refrigerator: To extend their freshness even further, you can store the muffins in an airtight container in the refrigerator. When refrigerated, they will maintain their quality for up to 5 days. Chilling them helps slow down the staling process and keeps the berries fresh. Before enjoying, you might want to bring them back to room temperature or warm them slightly in the microwave for that freshly baked taste.

Always remember the paper towel trick mentioned in the storage section below and in the “Tips and Ideas” section: placing a paper towel at the bottom of the container helps absorb excess moisture, which is crucial for preventing sogginess and maintaining that perfect texture.

Can These Blackberry Muffins Be Frozen?

Yes, absolutely! These blackberry oatmeal muffins freeze exceptionally well, making them perfect for meal prepping breakfasts or having a quick snack on hand whenever a craving strikes. Freezing them correctly will help maintain their delicious flavor and tender texture. Here’s how to do it:

1. Flash Freeze First: Once your muffins have completely cooled to room temperature (this is critical to prevent ice crystals from forming), arrange them in a single layer on a baking sheet or a plate. Place them in the freezer for about 1 hour, or until they are solid. This “flash freezing” step prevents them from sticking together when stored in a bag or container.
2. Wrap Individually: After flash freezing, remove the muffins and individually wrap each one tightly in a layer of plastic wrap. This layer acts as a barrier against freezer burn, which can dry out and affect the taste of your muffins.
3. Store in an Airtight Container: Once wrapped, place the individual muffins into a large resealable freezer bag or an airtight freezer-safe container. This double layer of protection is ideal. Be sure to remove as much air as possible from the bag before sealing.
4. Label and Date: Don’t forget to label your container or bag with the date of freezing. These muffins can be stored in the freezer for up to 3 months.
5. Thawing Instructions: To enjoy a frozen muffin, simply transfer it from the freezer to the refrigerator and let it thaw overnight. You can enjoy them chilled, at room temperature, or warm them slightly in the microwave for about 15 to 30 seconds for that fresh-from-the-oven experience.

Having a stash of these frozen blackberry muffins means you’re always just moments away from a wholesome and delicious treat!

Do I Need to Cut the Blackberries for My Muffins?

For these oatmeal muffins, it is generally not necessary to cut the blackberries. Their natural size holds up beautifully within the fluffy texture of the muffin batter, providing delightful, juicy bursts of fruit when you bite into them. Many people enjoy the experience of encountering a whole, plump blackberry, as it adds a wonderful visual and textural contrast.

However, personal preference plays a significant role. If you find whole blackberries too large, or if you prefer the berries to be more evenly distributed throughout the muffins with smaller pockets of fruit, you certainly can cut them. You can easily cut them in half, or even into quarters for very small pieces. If you choose to cut them, remember to do so just before adding them to the batter to minimize juice loss, and be gentle during mixing to avoid crushing them too much. The main goal is always to achieve the texture and berry distribution that you and your family will enjoy the most.

How Do I Prevent Muffins from Getting Soggy?

Preventing muffins from getting soggy, especially with moist ingredients like fruit, is a common concern but easily remedied with a simple trick. When muffins are stored in an airtight container or bag, the natural moisture from the center of the muffins, particularly their fluffy tops, continues to evaporate. This moisture gets trapped inside the sealed environment, creating a humid microclimate. Over time, this trapped moisture condenses back onto the surface of the muffins, causing them to become unpleasantly soggy and sticky.

The solution is surprisingly simple and highly effective: **use a paper towel!** Before placing your cooled muffins into an airtight container or resealable bag, line the bottom of the container with a layer of paper towel. The paper towel acts as an absorbent barrier, effectively soaking up any excess moisture that escapes from the muffins. This crucial step helps to maintain their perfectly fluffy texture and prevents the dreaded sogginess. For optimal freshness, remember to replace the paper towels as needed, typically every 1-2 days, or as soon as they feel damp to the touch. This ensures your honey blackberry oatmeal muffins stay delicious from the first bite to the last!

Need more inspiration for breakfast? Check out my breakfast recipes page!

What Pairs Well with Blackberry Oatmeal Muffins

These versatile honey blackberry oatmeal muffins are a delightful addition to virtually any breakfast spread, whether you’re planning a lavish brunch or simply need a quick, nourishing bite on the go. Their balanced sweetness and hearty texture make them incredibly adaptable.

For a more substantial breakfast, I love to serve them alongside classic savory items like crispy bacon, perfectly poached eggs, and a vibrant bowl of fresh fruit. The combination of sweet, savory, and fresh elements creates a well-rounded and satisfying meal. If you’re in a rush, these muffins shine brightly on their own as a quick breakfast option or a convenient breakfast-on-the-go that truly feels like a treat.

To enhance the flavor profile and add an extra layer of indulgence, consider spreading these muffins with your favorite toppings. A dollop of creamy butter, a smear of almond or peanut butter for added protein, or a spoonful of your preferred fruit jam can elevate the experience. For a truly exquisite touch, try them with a bright and tangy lemon curd, which beautifully complements the sweetness of the blackberries, or a simple drizzle of extra honey for an added layer of natural sweetness.

And for those who, like me, believe no breakfast is complete without a perfect cup of coffee, these muffins are an excellent companion. Here are a couple of coffee drink ideas to pair with them:

• In the warmer months, nothing beats a refreshing cold brew. My maple sweet cream cold brew offers a delightful balance of refreshing coolness and comforting sweetness, creating a harmonious pairing with the fruity muffins.
• When the weather calls for something warm and cozy, snuggle up with a mug of a rich chili caramel macchiato. The warm spices and caramel notes will beautifully echo the spices in the muffins, creating a truly comforting experience.

How to Store Honey Blackberry Oatmeal Muffins

Proper storage is essential to keep your honey blackberry oatmeal muffins fresh and delicious for as long as possible. Here’s a comprehensive guide:

Store at Room Temperature or in the Refrigerator.

• Room Temperature Storage: Muffins will stay fresh for up to 2 days when stored at room temperature.
• Refrigerator Storage: To extend their shelf-life, you can store them in the refrigerator for up to 5 days.
• Airtight is Key: In both cases, always store your muffins in an airtight container or a resealable bag to prevent them from drying out and becoming stale.
• The Paper Towel Trick: To combat sogginess, which can be a common issue with fruit-filled baked goods, line the bottom of your storage container or resealable bag with a paper towel. This paper towel will absorb any excess moisture that escapes from the muffins, keeping them perfectly fluffy. Remember to change out the paper towel once it gets wet, approximately every 1-2 days, to ensure continuous moisture absorption.

Freeze for Longer Preservation.

• Prepare for Freezing: Ensure your muffins are completely cooled to room temperature before freezing. This step is crucial to prevent ice crystals from forming, which can degrade texture.
• Flash Freeze: Place the cooled muffins in a single layer on a baking sheet or plate. Put them in the freezer and freeze until the muffins are solid, which usually takes at least 1 hour. This flash-freezing technique prevents the muffins from sticking together when you group them for long-term storage.
• Wrap Individually: Once solid, wrap each muffin individually in a layer of plastic wrap. This extra layer of protection is highly effective in preventing freezer burn, which can compromise the flavor and texture of your muffins.
• Final Storage: Transfer the individually wrapped muffins to a large freezer bag or an airtight freezer-safe container. Make sure to squeeze out as much air as possible from freezer bags.
• Labeling: Don’t forget to label the container or bag with the date you froze them. Properly stored, these muffins will last in the freezer for up to 3 months.

Thawing Your Frozen Muffins.

• Overnight Thaw: The best way to thaw frozen muffins is to transfer them from the freezer to the refrigerator and let them thaw overnight. This gentle thawing process helps maintain their moisture.
• Serving Options: Once thawed, you can enjoy them chilled directly from the refrigerator, at room temperature, or warm them slightly. To warm, place them in the microwave for about 15 to 30 seconds, or in a preheated oven at 300°F (150°C) for about 5-10 minutes, until just heated through.

More Delicious Baked Breakfast Goods to Explore

If you’ve enjoyed these delightful honey blackberry oatmeal muffins, you’re in for a treat with these other fantastic baked breakfast recipes:

• Pumpkin Coffee Cake with Cream Cheese Swirl: Indulge in a seasonal delight where moist pumpkin coffee cake is generously topped with a rich layer of sweetened cream cheese and finished with a crunchy streusel. It’s the perfect spiced breakfast cake for autumn mornings.
• Blueberry Lemon Streusel Coffee Cake: For a brighter, more zesty option perfect for spring or summer, this blueberry lemon streusel coffee cake is incredibly moist and fluffy, bursting with the fresh flavors of blueberries and lemon.
• Savory Dutch Baby Pancake: If you’re leaning towards something savory, this savory Dutch baby pancake is an absolute must-try. This puffy, oven-baked pancake offers a unique and satisfying twist on traditional breakfast fare.
• Fluffy Peanut Butter Waffles with Chocolate Chips: A guaranteed winner for a weekend breakfast, these fluffy peanut butter waffles are studded with chocolate chips, making them an irresistible treat for kids and adults alike.

Finally, if you make this honey blackberry oatmeal muffins recipe, please be sure to give this recipe a rating and/or leave a comment! I absolutely love hearing when you all try out my recipes and genuinely take the time to respond to every single comment. Your feedback means the world to me!

Feel free to drop any questions you have about the recipe below as well – I’m here to help you achieve baking success!

Oh, and be sure to tag me on Instagram if you share a photo of your delicious muffins! Seeing these recipes come to life in your homes is truly my favorite thing, and I love looking through all those wonderful photos. It really makes all the effort worthwhile!

Honey Blackberry Oatmeal Muffins

Fluffy and tender, these wholesome muffins are a lovely way to start the day! Bursting with juicy blackberries and hearty oats, sweetened with honey.

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Additional Time: 20 minutes mins

Total Time: 55 minutes mins

Servings: 12

5 from 2 votes

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Equipment

• Measuring Spoons
• Measuring Cups
• French Wire Whisk
• Wooden Spoon & Scraper
• Mixing Bowls
• Muffin Pan

Ingredients

• 1 cup milk
• 1 cup old-fashioned whole rolled oats
• 1 and 1/4 cups all-purpose flour spooned & leveled
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/2 cup 1 stick unsalted butter, melted and slightly cooled
• 1/2 cup honey
• 1 large egg at room temperature
• 2 tsp pure vanilla extract
• 1 cup fresh or frozen blackberries*

Instructions

• Add milk and oats to a bowl, stirring to combine thoroughly. Allow the oats to soak up the moisture for 20 minutes, until they appear plumped up. If the oats don’t absorb most of the moisture in 20 minutes, stir again and let sit for an additional 10 minutes, for a maximum of 30 minutes soak time.
• Preheat oven to 425˚F (220˚C). Prepare a 12-cup muffin tin by lining it with parchment liners or spraying each cup generously with nonstick cooking spray.
• In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, salt, and ground nutmeg until all dry ingredients are well combined. Set aside.
• In a separate medium bowl, whisk together the melted and slightly cooled butter, honey, room-temperature egg, and pure vanilla extract until smooth and fully incorporated. Pour these wet ingredients into the large bowl containing the dry ingredients and stir gently, just a handful of times, until the dry ingredients are mostly moistened.
• Add the soaked oats along with any remaining milk in the bowl, and the blackberries, to the batter. Using a spatula, gently fold everything together until just combined. Be careful not to overmix, as this can lead to tough muffins. A few lumps are perfectly fine.
• Scoop the muffin batter evenly into the prepared muffin cups, filling them all the way to the top to achieve beautiful domed tops. If desired, sprinkle each muffin with a few extra oats and a pinch of raw sugar for added texture and sparkle.
• Bake at 425˚F (220˚C) for 5 minutes. After 5 minutes, without opening the oven door, reduce the oven temperature to 350˚F (175˚C). Continue baking for another 15 to 17 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the muffin pan for about 5 to 7 minutes before carefully transferring them to a wire rack to cool completely. Cooling completely on a rack prevents the bottoms from becoming soggy.
• Store at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Refer to the detailed storage notes above the recipe card for tips on preventing sogginess and freezing instructions.

Video

Notes

*If using frozen berries, be sure to thaw them completely and pat dry with paper towels before incorporating them into the recipe. This prevents excess moisture from affecting the batter consistency and muffin texture.

Cuisine: Summer

Category: Breakfast