Hearty oat muffins made with buttermilk and berries . . .
I was craving some warm, buttery, hearty oat muffins. Something with chewy oats, but not too sweet. Preferably on the healthy side. Ideally bursting with delicious berries. So I found a recipe for a blueberry oatmeal muffin, but it was still not quite what I wanted. I tweaked and tweaked, and now we have this recipe for raspberry blackberry healthy oatmeal muffins.
The surprise for me was that these muffins turned out to be a hit with my kids. I usually make other muffin recipes specifically for the kiddos. But I’ve snuck in additional healthy bits and bobs (flax, hemp seeds) to see how healthy I could go. I had to remove the blueberries because my kids would pick them out because they are little crazy people (I like that about them). And cooked blueberries thrown on the floor make a terrible mess that even our dogs won’t touch.
So now they are blackberry and raspberry berry oat muffins. My daughter and I love to make these together. It’s a good, low-risk activity where I try to stay in the background as much as possible and let her do the work (hard as it is).
Difficult Mornings with Kids
They are also my breakfast solution on a difficult morning. I’ll make a batch every few weeks. Whatever hasn’t been eaten by the end of the day goes into a gallon bag in the freezer. When I need an emergency breakfast (berry oat muffins to the rescue!), I pop a muffin into the microwave for about 45 seconds, and I have a warm, delicious muffin that the kids are excited to eat. If I overheat by mistake, I break it in half to let it cool faster with butter on top to melt.
These raspberry blackberry healthy oatmeal muffins are made with oats, flax, and lots of berries in order to keep tummies full and . . . and things moving. Fiber is a common theme here.
Also, this recipe works well if you only have raspberries or blackberries – you can pick a berry and go with it!
Print
Raspberry Blackberry Healthy Oatmeal Muffins
This recipe makes hearty, healthy, oaty raspberry blackberry oatmeal muffins. They’re sweetened with honey, and I’ve tried to go as light as possible on the honey while maintaining good flavor and moisture in the muffin. One muffin is quite filling given the fiber in the oats and the flax – but somehow one is never enough! My four-year-old daughter will usually try to eat at three or four on the day we make these.
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
Wet Oatmeal Mixture
Dry Mixture
Berries
Instructions
1. Preheat oven to 400F.
2. Begin making the wet oat mixture.
Combine the buttermilk (make sure to shake it first in case all the fat has gone to the top!), oats, and butter in a microwave-safe bowl. Microwave in 30 second increments, stirring briefly between each increment, until butter has melted. This usually takes 2-3 minutes for my microwave – longer if my butter is frozen. Once butter has melted completely into mixture (which should now be quite warm), let the mixture sit while you mix the dry ingredients together. The objective is to get the oats warm enough to soak up the buttermilk/butter.
3. Make the dry mixture.
While the oat mixture cools, measure out the dry ingredients mixture in a separate bowl and stir to combine.
4. Finish making the wet oat mixture.
By this point, the oat mixture should have cooled a bit and soaked up most of the milk/buttermilk. Now add the honey, the vanilla, and the egg. Stir well to incorporate.
5. Combine wet and dry ingredients.
Fold the dry ingredients into the wet ingredients, stirring just enough to incorporate. (Folding the dry ingredients into the wet ingredients means less cleanup!)
6. Fold in berries.
Then gently fold in the berries. Parcel out the batter into 12 muffin tins. I use a large (3 tbsp) cookie scoop for this, but it’s not necessary. Just makes things a bit tidier. The tins can be quite full – the muffins only rise a little bit.
7. Bake for 30 minutes at 400F.
Check on them at 25 minutes. If you press on the tops, they should spring back. If you stick a toothpick / fork in them, no batter should come out. Let them sit for about 5 min before moving to a cooling rack so they don’t fall apart when you take them out. Err on the side of overbaking — there are so many berries in these muffins, they are unlikely to dry out in the oven.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Muffins
- Method: Bake
